Cantalouperedonionwalnutsalad Recipes

Steps:

• To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.
• Slowly add the olive oil, whisking constantly until the mixture is smooth.
• Season with S&P.
• To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.
• Pour the dressing over the salad and toss well.
• Garnish with the remaining walnuts.

Steps:

• Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.
• Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.
• Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.

Steps:

• Drain the beans in a colander and rinse well with cold running water.
• Combine with onion in a large bowl.
• Stir the remaining ingredients in a small bowl until blended.
• Add to the beans and onions and toss until coated.
• Let stand or chill briefly and toss again before serving.
• These are even better the second day!

Steps:

• 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.

Steps:

• Peel, seed, and cube the cantaloupe.
• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.