Pickled Cantaloupe Salad

Recipe

Side Dish
Pickled Cantaloupe Salad

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User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

8
Servings
20min
Prep
2hr30min
Total

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Description

Why use a CantaGold melon for this sweet-and-tangy recipe? Because these cantaloupes are super sweet and juicy, plus they're available during the winter!

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 CantaGold cantaloupe, peeled, seeded, and sliced
1 c. seedless cucumber, sliced
½ c. red onion, sliced
1 c. water
½ c. Gustare Vita white wine vinegar
4 tsp. kosher salt
1 tbsp. Hy-Vee granulated sugar
3 sprig(s) fresh mint, plus 2 tsp. finely chopped mint, and additional for garnish
¾ c. Soiree traditional feta cheese, crumbled
2 tbsp. Gustare Vita olive oil
1 tsp. Hy-Vee Dijon mustard

Things To Grab

  • Large resealable plastic bag
  • Large bowl
  • Whisk
  • Serving plate
  • Small bowl

Directions

  1. Place CantaGold melon in a large resealable plastic bag; add cucumber and red onion. 

  2. Combine water, white wine vinegar, kosher salt, and sugar. Whisk until salt and sugar dissolve. Pour over cantaloupe mixture. Add mint sprigs and refrigerate 2 hours.

  3. After 2 hours, drain marinade; reserve 1/4 cup brine and discard mint. Transfer cantaloupe mixture to a serving plate. Sprinkle with feta cheese.

  4. Whisk together reserved brine, olive oil, 2 teaspoon finely chopped fresh mint, and Dijon mustard. Drizzle over salad. Garnish with additional fresh mint leaves, if desired.

Nutrition facts

Servings

100 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 15mg
  • Sodium: 640mg
  • Total Carbohydrates: 8g
  • Protein: 3g

Daily Values

0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%

Recipe Source:

Seasons February 2020