Cantaloupe Arugula Salad

Submitted by Cinnamon Turtle

"The delicate leaves and subtle spiciness of arugula make it an ideal complement to fresh fruit. Here, it lends freshness and crunch to a sweet-and-salty melon salad. From Vegetarian Times."

 

• Ready In: 10mins
• Ingredients: 5
• Serves: 4

ingredients

• 3 cups cantaloupe balls
• 1 cup tightly packed arugula
• 1 tablespoon olive oil
• 1 1⁄2 teaspoons black pepper, cracked
• 2 ounces ricotta salata or 2 ounces manchego cheese, shaved or cubed

directions

1. Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among bowls, and top each serving with cheese.

Reviews

[COOKGIRl]

At first after reading the ingredients' list I thought that perhaps I should<br/>add onions or nuts. Then I said to myself to leave well enough alone. The salad is fine on its own. I made two changes: a "flip-flop" of ingredients-1 cup cantaloupe to 3 cups of arugula. As written, this would technically be more a fruit salad over greens. I added about 2 tablespoons of Trader Joe's Orange Muscat Vinaigrette to the dressing but any good quality vinegar such as white wine or white balsamic would work. Normally with a change this big I wouldn't star rate a recipe. In this case I made a rare exception. Really good salad and fits my tough standards: colorful, nutritious, easy, etc. Writing down my menu here so I don't forget: served with marinated lamb chops (Recipe #386288) over tri-colored quinoa and steamed artichokes. Fresh arugula from the farmer's market, too! Thanks for posting.