Jicama Melon Salad

This week I've been talking about a picnic that MGG and I went on last weekend to a beautiful beach.  I've posted the main dish of BBQ Pulled Chicken Sandwiches and Creamy Ranch Slaw.


Well you can't have a picnic without a fruit salad.  Not just any ole' fruit salad.   A new, crunchy, marinated fruit salad.  The marinade is a combination of honey and lime, with some mint added in for extra special flavor.  

The original recipe, from Cuisine at Home, called for you to cut up all these melons.  But I took a short cut and took some help from the store by buying pre-cut melons in small containers.  You just mix them together, slice up some jicama for added crunch, and toss with the marinade.  Soooo easy!  The flavor is outstanding.
Not one bit of this was left!  Actually it was the first thing to go!


Another thing I would like to share with you are these containers.  These have to be my favorite containers.  They are called "working glasses" and are sold at Crate and Barrel.  You can find these here.  These are actually sturdy drinking glasses.  This size is the old fashioned size, and they also come in a tumbler size as well.  They hold 14 oz., and the best part?  They come with this fantastic lid, which turns this everyday glass into a "take along" container!  I said, a TAKE ALONG!!!  Can't you just see a smoothie for breakfast in this baby?  

As you can see I used them for individual servings of my Jicama Melon Salad. and they were just perfect.  Everything was sealed tight, stayed cold, and was easy to carry with the handy dandy lids!  What can be even better than this?  The price....they are super cheap!  About $1.95 for the glass and $.75 for the lid.  Woohoo!  I love great finds.  I bought several of each size and use them all the time.  I hope you like them and treat yourself to some new kitchenware.  You will treasure them too!


Oh, and enjoy this refreshing salad!!

Jicama Melon Salad
Adapted from Cuisine at Home Recipes

4 Servings

For Vinaigrette, Whisk Together:
1/4 cup fresh lime juice
2 T. honey
1/4 t. sea salt
1/8 t. freshly ground black pepper

Toss with Vinaigrette:
½ of a jicama, julienned
1 small container of cut cantaloupe, from the refrigerated section of the produce department
1 small container of cut honeydew melon
1 small container of cut watermelon

Garnish with:
2 T mint leaves, chopped

Whisk honey, salt, and pepper into a bowl of the fresh squeezed lime juice.

Toss jicama and chopped melons in vinaigrette; let sit 10 minutes.  Sprinkle with chopped mint leaves.  Pack in individual containers to take along, or place in a bowl. 

Note:  Pre-cut fruit may be found in the refrigerated section of the produce department.

Creamy Ranch Slaw

Need a light side dish for summer?

Creamy Ranch Slaw is easy to make, low calorie, and sure to please a crowd!  This slaw is dressed with a lite homemade ranch-style dressing.  The taste is perfect for the salad which has some added crunch with celery and carrots.  A winning combination to the ranch dressing.


It's a perfect side dish for hamburgers, hot dogs, or grilled chicken. I recently served it at a beach picnic with my BBQ Pulled Chicken Sandwiches.  The cool flavor and crunchy texture was just perfect with the sandwich.  In fact, MGG ate 2nds right out of the mason jar!

This is a great salad to take along to a picnic, potluck, or any event.  I packed ours in my favorite Italian canning jars.  I just love them!  They are the perfect size for salads, fruits, or sauces.  I use them often to pack take along foods, being so convenient and leak proof with the lid.  Try them when you need the perfect food carrier.  Just make sure to pack it well and keep it in a cooler, or insulated bag with some freezer packs to keep it cold.

It's best eaten the same day, but will keep in the frig for another day without getting too soggy.  You may lose some of the crunch, but the flavor holds up well.  You can also make this ahead of time and keep the salad and dressing separate until ready to serve.  

Such a great summer side dish, I hope you try this soon.  Simple ingredients that carry a flavor punch...just delishhh!

Creamy Ranch Slaw

Serves 8

½ c light mayo

1/3 c plain low-fat yogurt

1/3 c 2% milk

1 T apple cider vinegar

1 t onion powder

¾ t garlic powder

¼ t salt

¼ t pepper

6 c cabbage, shredded

3 -4 stalks celery, sliced

2-3 carrots, peeled and sliced

3 T fresh parsley, roughly chopped

In a medium bowl, mix together the mayo, yogurt, milk, and vinegar with a whisk until smooth and incorporated.  Add onion powder, garlic powder, salt and pepper, stir until mixed well. 

In a large bowl, combine the cabbage, celery, and carrots.  Pour dressing over the vegetables and toss.  Add parsley and toss lightly. 

Note: Fill mason jars with salad for a take along side dish.  Keep cold in a cooler or insulated bag with freezer packs. 

Recipe shared on :  Sunflower Supper Club - weekend potluck