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Melon Pedestal Salads With Pepper Jelly Vinaigrette

By
Test Kitchen
Summer 2013
Refreshing layers of watermelon, cantaloupe, and honeydew topped with arugula and feta, finished with a zesty-sweet pepper jelly vinaigrette for a stunning summer salad.

Recipe Information

Total Time:
Yield:
6 servings

Ingredients

5 tablespoons hot pepper jelly

¼ cup vegetable oil

3 tablespoons lime juice

1 clove garlic, minced

½ teaspoon salt

1 medium seedless watermelon

1 cup finely chopped cantaloupe

1 cup finely chopped honeydew melon

¾ cup arugula

¼ cup feta cheese crumbles

Directions

  1. For pepper jelly vinaigrette, whisk together pepper jelly, oil, lime juice, garlic and salt.
  2. Slice watermelon into 1-inch slices. Using a 3-inch-diameter glass, cut out 6 melon rounds. Combine cantaloupe, honeydew and arugula. Top watermelon rounds with chopped melon mixture. Sprinkle with feta; drizzle with vinaigrette.

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