Best Cantaloupe And Celery Salad With Mint Vinaigrette Recipes

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WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE



Watermelon and Cantaloupe Salad with Mint Vinaigrette image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe
1/2 cup water
1 cup sugar

Steps:

  • In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
  • In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
  • In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

CANTALOUPE SALAD



Cantaloupe Salad image

Provided by Dave Lieberman

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 4

1/2 cantaloupe, sliced into wedges
1 tablespoon honey
1 (1-inch) piece fresh ginger, peeled and finely grated into a small bowl
Small handful fresh mint, leaves torn

Steps:

  • Arrange cantaloupe slices on a serving platter. Drizzle with honey. Press the grated ginger firmly down into the bowl and then tilt bowl to 1 side to release juices, drizzling ginger juice over cantaloupe. Top with freshly torn mint and serve.

WATERMELON CANTALOUPE SALAD WITH MINT-BASIL VINAIGRETTE



Watermelon Cantaloupe Salad With Mint-Basil Vinaigrette image

From Giada DeLaurentiis, Food Network. I made this today and it is VERY good. I didn't have amaretto; I used almond extract.

Provided by HisPixie

Categories     Melons

Time 31m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 lemon, juice of (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon Amaretto (I used almond extract)
fresh sprigs of mint & basil

Steps:

  • 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.

Nutrition Facts : Calories 146.8, Fat 0.8, SaturatedFat 0.1, Sodium 18.8, Carbohydrate 36.6, Fiber 2.4, Sugar 30.8, Protein 3.2

WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE



Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

Steps:

  • 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.

CANTALOUPE AND CELERY SALAD WITH MINT VINAIGRETTE



Cantaloupe and Celery Salad with Mint Vinaigrette image

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

Provided by Lora Zarubin

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup fresh lemon juice
3 tablespoons chopped shallot (about 1 medium)
2 tablespoons Champagne vinegar
1 1/2 teaspoons finely grated lemon peel
1/4 cup olive oil
2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced
1 1/2 teaspoons tamari soy sauce*
1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced
4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)
2 green onions, thinly sliced (about 1/2 cup)
8 radishes, trimmed, thinly sliced (about 1/4 cup)
Extra-virgin olive oil (for drizzling)

Steps:

  • Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
  • Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
  • Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.

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