Blanch the snow peas in boiling water for 30 secs, until just tender. Drain and rinse immediately in cold water. Drain again.
Combine ginger and cider vinegar in a small bowl, Gradually whisk in oil and season to taste.
Combine melon slices, snow peas, shredded chicken and ginger dressing. To serve, place salad leaves in serving bowls and top with the chicken and melon mixture.
Using a melon baller, scoop out melon balls from each melon half. Place the melon balls in a large bowl; add the shrimp, mint, roasted peppers, lemon juice, oil and mustard. Season with salt and pepper to taste and toss well. Spoon the salad into the melon halves and serve.
In a large bowl, toss together melon cubes, lime juice, jalapeno, salt and chile powder.
Top with cilantro, seeds, and cheese as desired.
Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.
Toss all ingredients with mayonnaise except lettuce and melon slices.
Place lettuce leaves on plate.
Place melon slices on lettuce.
Fill circle of melon with chicken melon salad.
Preheat oven to 350\u00b0F. Place chicken in the middle of a large sheet of parchment paper. Add ginger, garlic and lemongrass, season then drizzle with wine. Gather edges of parchment paper and twist at the top to close. Place on a baking tray and bake for 40 mins. Remove chicken from oven and pull apart meat into bite sized chunks.
Whisk 2 tbsp melon puree, lime juice, honey, oil and fish sauce. Toss with melon, lettuce, shallots, chilies and spring onions. Serve with pulled chicken, garnished with mint.
Combine juices, cornstarch, vegetable oil and honey in a saucepan, stirring well.
Cook over medium heat, stirring constantly until thickened and bubbly.
Stir in poppy seed.
Cover and chill thoroughly.
Peel cantaloupes and cut each melon into four 3/4-inch slices.
Place slices on individual salad plates. Combine strawberries and honeydew melon balls.
Spoon 1/2 cup strawberry mixture over each cantaloupe slice.
Spoon poppy seed mixture evenly over fruit.
Salad -- In a large bowl, add the mint, red onion, lime juice, honey, cucumber and honeydew melon and toss well. The liquid from both the melon and cucumber will be enough to combine with the simple dressing. Season with salt and pepper to taste. Chill at least 15 minutes.
Serve -- Just ENJOY! A light refreshing salad.
Cut all melon flesh into cubes, or use a melon baller.
Combine sugar and all fruit juices, then pour over fruit, tossing to coat.
Cover and chill for at least one hour, and use a slotted spoon when serving.
Serving suggestion: Instead of serving the fruit salad out of a regular bowl, try cutting the watermelon in half length-wise, remove flesh as instructed above, then use the empty'shell' as the serving bowl for the finished fruit salad.
Mix together the ginger, yogurt, honey, vinegar and dill. Season to taste with salt and freshly ground black pepper.
Spoon the dressing over the cucumber and melon, to taste. Mix well to coat. Great for picnics - store in jam jars for easy transportation.
Using melon baller, scoop balls from cantaloupe and honeydew into large bowl.
Chop watermelon into small chunks; add to bowl. Stir in mint and juice.
Peel melons; discard seeds and membranes.
Cut each melon half lengthwise into 8 slices.
Divide melon and grapes evenly among 4 lettuce lined salad plates.
Combine yogurt, honey and juice concentrate; stir well.
Drizzle 1/4 cup yogurt mixture over each salad; sprinkle with nutmeg, if desired.
Peel melons; discard seeds and membranes.
Cut each melon lengthwise into 8 slices.
Divide melon and grapes evenly among 4 lettuce-lined salad plates.
In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor combine the 1/4 cup watercress and honey. Cover and process until almost smooth. Or finely chop watercress and stir in honey.
In a small bowl stir together watercress mixture, sour cream, salt and pepper until well combined. Chill until ready to serve.
To serve, toss melon salad with dressing. Garnish with watercress leaves, if desired.
ork in pan.
Make salad; Line crispy tortillas with romaine
br>In large bowl combine melon and cucumber. Add 1/2
Make the dressing: Grate the lime zest in a bowl. Stir together the lime zest, lime juice, tangerine juice and the coriander or vanilla. Cut each melon half into 1-inch wide wedges; remove the rind. Cut the melon wedges crosswise. Add the melon to the dressing, then add the grapes. Toss gently to combine. Cover bowl loosely with plastic wrap and refrigerate, stirring occasionally, until serving. If possible, refrigerate until well chilled, about 2 hours.
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Scoop out honeydew melon and cantaloupe flesh using a
Combine melon and cucumber in salad bowl.
Mix dressing ingredients in a small bowl.
Pour dressing over fruit, toss and serve or chill up to 2 hours.
Whisk first 3 ingredients in small bowl.
Cut desired shapes from melons.
Just an hour before serving, gently fold melon into vinaigrette.
Refrigerate until needed.
Arrange greens on a plate. Place melon on greens and drizzle with additional vinaigrette, if desired.
Sprinkle with ribbon shavings of Parmesan cheese.