Ingredients with Measurements:
- 1 Crenshaw melon, peeled and cubed
- 1 cup arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped red onion
- 1/4 cup chopped walnuts
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large bowl, combine the cubed Crenshaw melon, arugula, feta cheese, mint leaves, basil leaves, red onion, and walnuts.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 21g
- Carbohydrates: 16g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Substitute Crenshaw melon with honeydew or cantaloupe.
- Substitute arugula with spinach or mixed greens.
- Substitute feta cheese with goat cheese or blue cheese.
- Substitute walnuts with pecans or almonds.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado for extra creaminess.
- Use a different type of vinegar, such as red wine vinegar or apple cider vinegar.
Tips and Tricks:
- Be sure to use a ripe Crenshaw melon for the best flavor.
- Toast the walnuts in a dry skillet for a few minutes before adding them to the salad for extra crunch.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- None
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh herbs or a sprinkle of feta cheese.
Garnishes:
- Fresh herbs
- Feta cheese
Pairings:
- Grilled chicken or shrimp
- Crusty bread
Suggested Side Dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the melon is not ripe, the salad may not be as flavorful.
Food Safety Advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food History:
- Crenshaw melons are a hybrid of cantaloupes and honeydews, and were first developed in California in the 1920s.
Flavor Profiles:
- Sweet, juicy, and refreshing with a hint of tanginess from the balsamic dressing.
Serving Suggestions:
- Serve as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
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Taste: Sweet, Tangy, Refreshing, Fruity