Mix mayonnaise, lemon juice, salt and pepper in large bowl until blended.
Add remaining ingredients except cantaloupe; toss. Cover and refrigerate about 2 hours or until chilled.
Spoon salad onto cantaloupe wedges.
Yields 6 servings.
Combine shrimp, spinach and cantaloupe in large salad bowl.
Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.
Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.
Peel and seed cantaloupe and honeydew; cut into bite-sized pieces.
Peel papaya and cut into bite sized pieces.
Combine melons, papaya and grapes in a large bowl.
Chill until serving time.
Combine yogurt, preserves and orange juice in a small bowl. Blend well.
Add to salad; mix well.
Serves 8.
Cut cantaloupe into balls or chunks.
Combine sugar, mustard and lime and orange juices in a saucepan and bring to a boil. Cook until sugar is dissolved, then cool.
To combine, pour salad oil over melon balls, grapes and then pour over cooled dressing. Mix well.
Chill thoroughly at least 3 to 4 hours.
Cut six rings about 1/2 in. wide from the center section of the cantaloupe.
Remove seeds and set rings aside.
Cube the remaining cantaloupe into a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe rings on lettuce.
Top with fruit and sprinkle with coconut.
Yields: 6 servings
ork in pan.
Make salad; Line crispy tortillas with romaine
Pare and cut cantaloupe; chill.
Combine peaches, honeydew melon and grapes with dressing.
Chill 1 hour.
Arrange cantaloupe wedges to form oval or circle and fill centers with fruit mixture. Serves 4.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In a large bowl, toss bananas in the lemon juice. Mix in the cantaloupe and grapes. Just prior to serving, toss with the poppy seed dressing. Garnish with bacon and green onions, and serve.
Combine dressing ingredients (lemon - vinegar) in bowl. Let stand 30 minutes and then whisk in the olive oil, mint and soy sauce. Season with pepper.
In a large salad bowl add cantaloupe and veggies, toss.
Add dressing and toss.
Whisk lime juice, honey, oil, salt and pepper together for the vinaigrette.
Cut cantaloupe half into 9 slices, then halve crosswise to make 18 wedges.
Slice each avocado half into three wedges.
Assemble salads, placing 3 cantaloupe wedges and 2 avocado wedges on each plate.
Sprinkle with shallots then drizzle with vinaigrette.
Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.
Mix all ingredients except salad dressing.
Add salad dressing.
Toss until coated.
Combine cantaloupe, grapes, pineapple and marshmallows.
Mix in mayonnaise.
Heat orange juice to boiling.
Dissolve Jello in hot juice. Chill until partially set.
Fold in cantaloupe and Cool Whip. Chill until firm.
Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.
Place chicken breasts in a pan and cover with chicken stock and water, if needed, to poach. Simmer on low heat for 8 minutes or until chicken is cooked. Remove from heat and allow to cool.(This you can do ahead of time, if needed).
Slice chicken and set aside.
Combine mayonnaise and sour cream.
Add apple, lemon juice, celery grapes and cantaloupe.
Mix gently and thoroughly.
Add chicken slices and toss.
Top with almond pieces or toasted pecans.
Serve with hot biscuits and a nice Chablis.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will