MELON SALAD RECIPES RECIPES

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FRESH MELON FRUIT SALAD RECIPE - BETTYCROCKER.COM



Fresh Melon Fruit Salad Recipe - BettyCrocker.com image

This fresh and light melon salad is a great addition to any party.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

2 tablespoons honey
1/4 teaspoon grated lime peel
2 tablespoons fresh lime juice
2 cups cantaloupe balls or cubes
2 cups honeydew melon balls or cubes
2 cups watermelon balls or cubes

Steps:

  • In large bowl, mix honey, lime peel and lime juice. Add remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
  • Stir salad before serving. If desired, garnish with fresh mint.

Nutrition Facts : Calories 40 , CarbohydrateContent 10 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 10 mg, SugarContent 9 g, TransFatContent 0 g

MELON SALAD RECIPE | FOOD NETWORK



Melon Salad Recipe | Food Network image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

3 garlic cloves, minced or pureed
2 tablespoons brown sugar
1/4 cup lime juice
3 serrano chiles, stems removed and thinly sliced with seeds
1 teaspoon grated lime zest
1/2 cup slivered blanched almonds or pine nuts, toasted
6 cups assorted melon cubes, in 1/2inch cubes, each variety separated
1/4 cup fresh cilantro leaves for garnish

Steps:

  • Mix garlic, brown sugar, lime juice, chiles and lime zest in a medium bowl. Roughly chop almonds and add to garlic mixture.
  • To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon and garnish with cilantro. Serve chilled.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 223, FatContent 10g, SaturatedFatContent 1g, CarbohydrateContent 32g, FiberContent 5g, SugarContent 27g, ProteinContent 6g, CholesterolContent 0mg, SodiumContent 49mg

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HERB MELON SALAD RECIPE | GIADA DE LAURENTIIS | FOOD NET…
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Reviews 5
Total Time 15 minutes
Calories 176 per serving
  • Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.
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  • Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.
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MELON SALAD RECIPE | FOOD NETWORK
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Total Time 1 hours 45 minutes
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Calories 248 per serving
  • Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).
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HOT MELON SALAD RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 4.9
Total Time 21 minutes
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  • Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.
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MELON SALAD RECIPE | FOOD NETWORK
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Calories 223 per serving
  • To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon and garnish with cilantro. Serve chilled.
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HERB MELON SALAD RECIPE | GIADA DE LAURENTIIS | FOOD NET…
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  • Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.
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  • Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.
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HOT MELON SALAD RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 4.9
Total Time 21 minutes
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Calories 143 per serving
  • Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.
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SWEET AND SPICY MELON SALAD RECIPE | KARDEA BROWN | FOOD …
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  • Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.
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