Spinach Shrimp And Cantaloupe Salad Recipes

SHRIMP AND GRAPEFRUIT SPINACH SALAD

Orange slices are a common addition to spinach salad, but grapefruit is also delicious.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 40m

Number Of Ingredients 8

Shrimp and Grapefruit Spinach Salad image

Steps:

With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.
In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine.
Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side.
Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once.

Ingredients

3 pink grapefruit
3 tablespoons wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
1/2 cup plus 1 tablespoon vegetable oil
1 1/2 pounds large shrimp, peeled and deveined
1 1/2 pounds spinach, stems trimmed and leaves washed well (about 3 1/2 quarts)
1/2 red onion, thinly sliced

SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS

This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.

Provided by Rita1652

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

Shrimp Summer Salad in Cantaloupe Bowls image

Steps:

Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
Mix all the dressing ingredients together in a blender.
Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
Scoop 1/4 of the salad into each of the cantaloupe bowls.
Top with garnishes.

Nutrition Facts : Calories 220.7, Fat 7.4, SaturatedFat 4.9, Cholesterol 28, Sodium 445.1, Carbohydrate 33.6, Fiber 3.4, Sugar 30.6, Protein 8.5

Ingredients

2 cantaloupes, halved seeded
1/2 cup red pepper, diced
2 scallions, sliced
1/2 tablespoon capers, rinsed
3 cups peeled cooked shrimp, sliced in half
4 ounces feta cheese, crumbled
1/2 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon minced fresh oregano
1 teaspoon minced fresh cilantro or 1 teaspoon fresh parsley
1/2 cup low-fat plain yogurt, drained overnight in the refrigerator liquid discarded
1 teaspoon Dijon mustard
1 lemon, juice and zest of
black pepper
sliced scallion
capers
fresh herb

SPINACH AND ARTICHOKE SALAD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

Spinach and Artichoke Salad image

Steps:

Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

Ingredients

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

SHRIMP AND MELON SALAD

Provided by Patrick and Gina Neely : Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Shrimp and Melon Salad image

Steps:

Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.
In a large bowl, combine watermelon, honeydew, onion and jalapeno.
In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper
Drizzle over melon salad and toss to combine.

Ingredients

Salt
1 pound shrimp, cooked-peeled and deveined
1 lemon, juiced
3 pounds seedless watermelon, rind removed, cut into chunks
1 honeydew, rind removed, cut into chunks
1/2 red onion, sliced thin
1 jalapeno, chopped
2 tablespoons fresh lime juice
1 teaspoon honey
4 tablespoons olive oil
Salt and freshly ground black pepper

WATERMELON AND SPINACH SALAD

Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Watermelon and Spinach Salad image

Steps:

In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.

Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
SALAD:
4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped