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When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
- Olive oil (for drizzling)
- Tarragon leaves and Aleppo-style pepper (for serving)
Remove rind of cantaloupe in a very thin layer with a knife; remove seeds. Cut in half and very thinly slice each piece crosswise on a mandoline or by hand to make ribbons.
Arrange cantaloupe on a platter and drizzle with oil. Top with tarragon, Aleppo-style pepper, and sea salt.
Nutritional ContentCalories (kcal) 35 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 7 Protein (g) 1 Sodium (mg) 15Reviews Section
Shaved Cantaloupe and Prosciutto Salad
Amount Per Serving Calories 62 Calories from Fat 56 % Daily Value * Total Fat 4g 7 % Saturated Fat 0.7g 4 % Cholesterol 1.9mg 1 % Sodium 108mg 5 % Total Carbohydrate 5.8g 2 % Dietary Fiber 0.7g 3 % Protein 1.6g 4 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Orecchiette with Cantaloupe, Basil, and Crispy Pancetta
½ medium cantaloupe (6 cups cubes)
2 small yellow squash, halved and sliced
2 cups fresh basil
½ cup extra virgin olive oil, divided
¼ cup red wine vinegar
2 tablespoons honey
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound orecchiette pasta
1 (3-ounce) package sliced pancetta, slivered
4 ounces aged Asiago cheese
- Put a large pot of salted water on the stove over high heat and bring to a boil to cook the orecchiette.
- Cube the cantaloupe, slice the squash, sliver the basil, and place the ingredients in a large bowl. Measure the olive oil and drizzle 1 tablespoon of it into a large sauté pan for cooking the pancetta.
- Put the remaining oil in a medium bowl and add the red wine vinegar, honey, salt, and pepper, and whisk to combine. Set aside.
- Cook the pasta according to the package directions, about 9 minutes, and then drain, rinse well with cool water, drain well, and place in a large bowl.
- Heat the olive oil over medium heat and add the slivered pancetta, stirring as it starts to sizzle. When the pancetta is crisp and browned, scrape the pancetta and oil into the large bowl. Whisk the dressing and pour over the pasta and toss to mix well. Top the pasta with shaved slices of Asiago and serve (see Cook’s Note).
Cook’s Note: To make pretty Asiago shavings, place the cheese on a cutting board and use a traditional handheld vegetable peeler to shave thin sheets of cheese from the block.
Nutrition info (Per Serving): Calories 877 (412 From Fat) Fat 47g (Sat. 14g) Chol 39mg Sodium 1156mg Carb 92g Fiber 6g Protein 23g
Savory Shaved Cantaloupe Salad
Tip: For optimum flavor, pick a melon that is heavy and fragrant with stem ends that yield slightly when pressed.
• 1 medium cantaloupe • Olive Obsession balsamic vinegar (optional)* • Olive Obsession olive oil* • Sea salt black Cyprus or any flakey sea salt (also available at Olive Obsession) • 2 Tbs chopped fresh mint, basil or tarragon • Mild pepper, such as freshly ground sarawak green peppercorns or Aleppo-style pepper • ¼ cup black olive slices (optional)
Carefully remove the rind from the cantaloupe in a very thin layer with a knife remove and discard seeds. Cut in half and very thinly slice each piece crosswise on a mandolin or by hand (a vegetable peeler can be useful here) to make ribbons. Arrange cantaloupe on a platter and drizzle with oil. *Have fun with your olive oil/balsamic flavor combinations!
Some of us at Olive Obsession prefer to use a fruity and peppery single varietal olive oil with no balsamic, while others like basil olive oil with our mango, lemongrass mint or peach balsamic.
Top with tarragon, Aleppo-style pepper, and sea salt. Black Cyprus sea salt makes creates a beautiful presentation, but is any flake will do the job. If you choose to add the black olives be sure to reduce the amount of flake salt you add.
22 Tasty Paleo Fruit Salads
Fruit salad can be an excellent, paleo-friendly way to satisfy your sweet tooth without going sugar crazy. Fruit is naturally sweet, and there are so many ways you can dress it and combine the flavors. Try some of these!
I’m a huge fan of vanilla, and I especially love it with some of what I consider to be the more elegant fruits, like peaches, nectarines, and plums in this fruit salad (personally, I would add a handful of pitted dark cherries!). The honey vanilla syrup is absolutely delicious and really pushes this salad over the edge of awesome.
Photo: Great Food And Lifestyle
This fruit salad is filling enough that you could eat it for breakfast, and as you can see from the pictures, it’s fun for kids to make! With an added does of protein from the creamy cashew coconut sauce flavored with lime and maple, it’s a bit more substantial than most.
Ginger goes beautifully with fruit, and this green ginger melon salad with honeydew and fresh chopped mint is the perfect example. It’s not overly sweet and has a burst of healing ginger flavor, while mint enhances the cooling properties of honeydew.
I’m not a huge fan of salad because I don’t like chewing on leaves, but if you add fruit to a leafy salad, for some reason it becomes much more palatable. This one has curly kale, pomegranate arils, chopped banana, cucumber, and an optional (but perfect) topping of shredded coconut.
This fruit salad does have a sweetness to it, but it’s a more savory salad with watermelon, strawberries, tomatillos, shallot, mint leaves, olive oil, balsamic vinegar, and ground black pepper. My favorite part of this is the balsamic vinegar, which is awesome with the fruit!
Personally, I’m unimpressed by most plain fruit salads. I mean, I like fruit, but it’s fruit in a bowl—okay? But if you add a dressing—like this fantastic honey lime dressing on this mixed fruit salad, then you’re just taking it to the next level of sweet, fruity awesome.
For a zesty change to your fruit salad routine, try this sweet heat salad with assorted citrus fruits like grapefruit, blood orange, or whatever you’ve got. You’ll mix honey with red pepper flakes for a sweet and hot dressing that compliments the fruit perfectly. Or you could use maple!
This salad is presented as a kids’ St. Patrick’s Day treat, but hey, if you like fruit and you like the color green, why not enjoy it any time? You’ll just need kiwis, green pear, and green grapes. You can skip the shamrock shaping if you’re not bothered by round kiwi (and who would be?).
I love basil with watermelon, and I pretty much only eat it that way since I have a basil plant. I love this version with blackberries, lime juice, and an optional drizzle of honey or maple syrup. You’d only need to add that if your fruit is less sweet, so taste it first.
These fruit cups make a sort of parfait with your favorite fruits and coconut yogurt. It’s hardly a recipe, really, because it’s so simple—but sometimes we all just need ideas, right? So break out your coconut yogurt and if you’re feeling frisky, top with a few chocolate chips.
This fruit salad is lovely served with brownie bark “chips” you can dip into it. What a unique idea! I especially love the vanilla bean honey drizzled over the fruit, which I imagine makes especially scoopable for the brownie bark chips. Chocolate and fruit? Yum.
With such pretty jewel-tone ruby red colors in this salad, how could you not drop what you’re doing right now and make it?! This salad has raspberries, currants, pomegranate seeds, and a luscious dressing made from honey and yellow mustard.
With this salad, it’s all about the presentation. You’ll scoop out whole apples to make beautifully little edible cups, and use a melon baller to shape kiwis and berries into “bubbles” to fill up the center of the apple. You can change up the fruits in this recipe to use your favorites.
This salad looks Christmasy to me for some reason. Maybe it’s the pomegranate and citrus, which are usually winter fruits. In any case, it’s sweet and delicious, and features a whole handful of fresh mint leaves for a refreshing and herbal flavor you’ll love with the orange.
This blogger knows where I’m coming from—it’s all about the disappointment of ordering a fruit salad in a moment of desperation at a diner (because it’s certainly paleo, right?) and finding that it’s nothing but cantaloupe and green grapes. So give this “non-lame” fruit salad a try!
Mangos, kiwi, strawberries, and blueberries are dressing with zingy lime juice and spicy chili powder. If you’re feeling adventurous and want your fruit salad a little bit boozy, you can add an ounce of silver tequila or white rum.
This fruit salad is made with papaya, mango, strawberries, honey, fresh lime juice, chili powder, and lime zest. The flavors and colors will have you thinking you’re eating this on a tropical beach vacation, watching the sunset.
Photo: It’s a Love/Love Thing
With honey and ground ginger, this fruit salad is full of tropical flavors. You’ll use melon, mango, clementines, and banana. I’m not a huge melon fan, so I can imagine replace the melon with pineapple and tossing a handful of shredded coconut into the bowl.
While this isn’t a fruit salad, I’m including it because it’s a lovely topping or dip for fruit salad, and it’s just gently sweetened with pure maple syrup and flavored with vanilla bean and vanilla extract. This is especially kid friendly, as almost any dip can be!
This fruit salad is simple, but beautifully speckled by the poppyseeds in the honey-vanilla-lime dressing. The vanilla extract plays with the fruity flavors, while the lime and honey add both sweetness and tartness.
This salad is enhanced with the crunchy-salty-nutty flavor of pistachios, not to mention the lovely pale green color complimenting oranges and purples. I love the addition of mint leaves to this salad, too!
This fresh fruit salsa is made from kiwi, jicama, strawberries, lime juice, sea salt, and a dash of ground cayenne pepper. You can play with the heat level by adjusting the amount of cayenne you add, and you could also try it with other chile powders like chipotle.
Here’s what you’ll need:
For the Spicy Herb Dressing
- 1 cup mint leaves
- 1 cup parlsey leaves
- 1 ½ cup basil leaves
- 1 tbsp lemon juice
- 1 small jalapeno, seeded
- 1 small clove garlic, smashed
- 2 tsp water
- 1 ½ tsp honey
- ½ tsp kosher salt
- ¼ cup avocado oil (or other neutral oil)
For the Honeydew Salad
- 2 cups sliced celery
- 2 cups chopped English cucumber
- 2 cups small diced honeydew
- 1 small bulb fennel, thinly shaved
- ⅓ cup Spicy Herb Dressing
- 8 oz crumbled feta cheese
- Fennel fronds to garnish
Start by making the spicy herb dressing. Add the mint, parsley, basil, lemon juice, jalapeno, garlic, water, honey, and salt to a food processor. Pulse a few times to break everything up, then blend on low for 15-20 seconds. Slowly add in the avocado oil while blending.
Give the dressing a little test, it should be a little sweet from the mint and honey with some lingering heat from the jalapeno. Adjust for more honey, salt, or herbs as desired.
Next, begin chopping the vegetables for the salad. For the celery, I like to slice it on the bias to make it look a little prettier, but that’s just personal preference. For the cucumber, I cut it in half lengthwise then sliced from there. Since you’re using an English cucumber, you can leave the peel on and seeds in. I almost exclusively use English cucumbers for this exact reason.
Add the cucumber and celery to a large mixing bowl, and thinly slice your fennel bulb. If you have a mandoline, you could use it here but it’s not necessary. Finally, prep your honeydew. For the honeydew, I diced mine a little smaller than I normally would so that every bite of the salad had a little bit of sweet honeydew in it.
If you wanted to make this honeydew salad in advance, you could very easily refrigerate all of your prepped ingredients at this point and let them hang out in the fridge for a few hours. Once everything is prepped, the final steps are a breeze.
Combine the celery, cucumber, honeydew, fennel, and 1/3 cup of the spicy herb dressing in a large mixing bowl. Stir well to coat every bite in the dressing. Spoon onto a platter instead of a bowl for serving – this dish is a stunner and you want people to see it.
Once plated, sprinkle feta cheese all over the top of the salad. Garnish with chopped fennel fronds to give it just another layer of greenery. Serve right away while the vegetables are still cold for maximum impact.
Trust me when I say this honeydew salad is everything you want in a light summer dish. It’s a salad all about contrasts – soft, sweet honeydew with the savory crunch of celery, spicy herb dressing with cool cucumbers, green in every shade with pops of white feta – and it all works in harmony together!
40 Easy Summer Salads That Pack in the Best Seasonal Flavors
These filling recipes taste so very farmers' market to table.
When the weather heats up and your motivation to be anywhere near the kitchen goes down, these refreshing summer salad recipes will help you get a healthy dinner or side dish on the table, no sweat. Our easy picks make the most of summer produce&mdash from sweet tomatoes to succulent corn and juicy peaches &mdash so that you can celebrate the bountiful season in the best (and most delicious!) way possible. Bonus: these fresh ideas with few ingredients will leave you with extra time for fun backyard games.
If you need hearty salad ideas for dinner, we rounded up plenty of protein-packed summer salad recipes with chicken, shrimp, steak, pork, or countless colorful vegetarian options. Bright and crunchy types of salad make the best BBQ side dishes to complement smoky grilled mains, while summer salads with fruit offer a sweet-savory contrast you&rsquoll be thinking about &lsquotil fall. Forget basic iceberg lettuce salads and try a tongue-tingling Sesame Cucumber Salad or craveworthy Tomato Panzanella that uses sourdough bread instead of greens. Our off-the-cob corn salad uses smoky chipotle chile and fresh lime juice to take the summer staple up a notch, and our updated Greek Salad recipe has even better, brinier flavor. Make-ahead pasta salads (yep, we're counting them as salad!) make summer family cookouts so much easier, while mason jar salads are a cinch to bring to a picnic. It&rsquos finally summertime, and the livin&rsquo should be as easy as these salad recipes.
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Spinach Salad with Warm Maple Dressing
Penelope Wall, executive digital editor
Penelope has tasted countless salads since she joined EatingWell more than a decade ago. She&rsquos been making this salad for as long as she can remember&mdashboth for weeknights and for special occasions and holidays. &ldquoPeople always ask for the recipe and my husband often begs me to make it. In the fall, I like to use chopped apples instead of cucumbers and toasted pepitas instead of pecans. It&rsquos everything I love about Vermont autumn in salad form,&rdquo Penelope says.
Curried cantaloupe slaw
Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it’s the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they’re fast and easy to assemble -- no cooking required.
When you think slaw you might think cabbage, or maybe you’ve even gone so far as to try slaws made from broccoli or carrots. But there’s a big wide world of slaw possibilities out there, particularly in the summer, when so much produce is at its prime.
And even though the options might sound endless, slaws are essentially simple things: Take a main ingredient cut into shreds, dress it lightly with something tangy, and finish it with the little touches that add color and crunch.
Start building your slaw by looking for a crisp central player -- a slaw is defined by its “crunch” factor. Summer is loaded with options, including squash, root vegetables, even fruit. Now cut them into shreds. The easiest way is to use a mandoline they’re widely available, and an inexpensive model should set you back only about $20. Or try a box grater, though the blade isn’t as sharp and the shreds won’t be as pretty. Or you can even go the longer route and slice everything by hand -- a sharp knife will take a bit more time and elbow grease, but it also allows you more room for creativity.
Now dress the slaw, but keep it light -- you don’t want to weigh down your salad with a heavy mayonnaise-based dressing. Instead, use a vinegar- or citrus-based dressing, or even yogurt -- the bright tang will complement the slaw’s components, highlighting the other flavors, not covering them up.
When you dress it can matter almost as much as what you dress it with. Many slaws can be made a few hours, up to a day, in advance, giving the flavors time to develop. Some slaws actually benefit from a little advance preparation this gives the vegetables time to slightly “pickle” and allows the flavors to develop more fully -- try this with tougher vegetables and roots.
Other slaws work best assembled just before serving: If you’re using fruit, you can shred it a few hours in advance, but you should dress it at the last minute to keep it from going soggy before serving.
So now that you know how slaws are built, what are you going to make?
Zucchini are great cooked, but they can be just as wonderful raw -- light and crisp with delicate flavor. Shred a couple (or more) pounds of zucchini. Dress it with a light sherry vinaigrette -- it’s a bright vinegar with a lighter flavor that won’t overpower the zucchini. Add some diced tomato not only is the color vivid, but the soft tomato really emphasizes the crispness of the zucchini. And it’s perfect served simply, with a sprinkling of toasted pine nuts and fresh-shaved Parmigiano.
Or try crisp peppers. Few vegetables can match the vivid shades of bell peppers, and they make a perfect slaw with their mild, almost sweet flavor. Use a more assertive dressing for this because the peppers are so sweet. The earthy cumin and smoky chipotle pepper deepen the flavors. Finish the slaw with bright sweet corn kernels and chopped cilantro for a decidedly Southwestern feel.
Because daikon is so bland, the choices of dressing and garnish are even more important. Combine the shredded radish with thinly sliced red onion and diced snow peas. Dress it with a rich but tangy sesame oil and rice vinegar dressing. Finish it with a sprinkling of black sesame seeds the seeds’ matte black finish is beautiful against the glossy white sheen of the dressed radish. Try tossing in some crunchy toasted peanuts, or even spicy wasabi peas.
It may sound a bit unusual at first, but the right fruit can make a wonderful slaw, particularly in the summer. Melons are a perfect example. When they’re ripe, cantaloupes are rich and sweet and meltingly soft slightly underripe, cantaloupes are more delicately flavored with firmer flesh -- perfect for slaw.
Base the dressing for this slaw on yogurt, a tangy and more refreshing alternative to mayonnaise, which would only flatten the flavor. Season the dressing with a dash of curry powder. It takes only a very small amount to emphasize the savory aspects of the flavor.
Or leave out the curry powder and throw in some fresh berries to make a colorful sweet slaw that’s perfect as a dessert.
5 Brand-New Salads You Have to Try Before Summer's Over
Lettuce celebrate summer with the season's best produce!
One of the things we love most about salads is their versatility. Whether you're using a base of crunchy lettuce leaves, colorful microgreens or a mix of your favorite beans and grains, absolutely anything goes. Nowhere is this truer than during summer months, when produce is plentiful and you can even grill your ingredients. If you’re looking for a new way to elevate your salad this season, give these five new recipes from Food Network Kitchen a try. They’re packed full of seasonal ingredients like sweet corn, savory tomatoes, crisp cucumber and more to give you a fresh take on a cookout (or indoor picnic) must-have.
This creative recipe takes all the traditional fixings of a classic BLT sandwich — crispy bacon, toasted bread, juicy tomatoes and crisp romaine lettuce — and combines them with hearty cannellini beans to give you an irresistible salad is just 30 minutes. You’ll serve it with a homemade dressing made from pureed basil, parsley, dill, mayonnaise, yogurt and lemon juice that is so delicious you’ll want to use it as a topping on everything. It also makes a great dipper for French fries and chicken fingers, too.