Honeydew Walnut Salad Recipes

Steps:

• Toss 4 cups cubed honeydew melon with 2 tablespoons lime juice, 1 teaspoon minced jalapeno and 1/4 teaspoon each kosher salt and ancho chile powder. Top with chopped cilantro, pepitas and crumbled Cotija cheese.

Steps:

• To prepare the salad: Put the spinach in a salad bowl and arrange the orange segments and walnuts decoratively on top.
• To prepare the vinaigrette: In a small clean bowl, using a wire whisk, mix the vinegar, sugar and thyme. Drizzle in the oil, whisking constantly. Season with salt and pepper, to taste.
• Drizzle the thyme vinaigrette over the salad and serve.

Steps:

• Cook macaroni as directed on pkg. Drain; rinse with cold water.
• In large bowl, combine macaroni, ham, celery, and onion. In small bowl, combine mayonnaise, lime juice, honey and cilantro; blend well. Spoon over macaroni-ham mixture; toss gently. Cover; refrigerate 45 minutes or until thoroughly chilled. Serve over melon wedges; garnish with fresh cilantro and lime peel, if desired.

Steps:

• In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
• Top with cilantro, seeds, and cheese as desired.

Steps:

• In a bowl whisk together the vinegar, the gingerroot, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes, and the vegetable oil until the dressing is combined well. Add the cucumber, the melon, and the scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.

Steps:

• For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
• For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
• Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
• Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

Steps:

• Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
• Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

Steps:

• For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.

Steps:

• Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.

Steps:

• Drain pineapple, reserving juices; set pineapple aside. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until cool., In a large serving bowl, combine the honeydew, oranges, mint and reserved pineapple. Stir in pineapple juice mixture. Cover and refrigerate until serving.