Cantaloupe Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cool-looking and cool-tasting—really refreshing on a sizzling day


  • 2 medium cantaloupes, chilled
  • 4 c. green seedless grapes
  • 1 c.


  • Cut cantaloupes lengthwise into 6 sections; remove seeds and peel.
  • Place each section on a crisp lettuce leaf and heap stemmed grapes around melon.
  • Combine mayonnaise with frozen orange juice concentrate; mix well and pass to ladle over salads.