Sunny Strawberry & Cantaloupe Salad Recipe
Sunny Strawberry & Cantaloupe Salad Recipe photo by Taste of Home

Sunny Strawberry & Cantaloupe Salad Recipe

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My little ones absolutely love this salad and ask me to make it all the time. Fruit and cheese taste delish together and the kids like to bite into the crunchy sunflower seeds. —Aysha Schurman, Ammon, Idaho
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 cup sliced fresh strawberries
  • 1 cup cubed cantaloupe
  • 1/2 cup (about 2 ounces) cubed part-skim mozzarella cheese
  • 2 tablespoons raspberry vinaigrette
  • 1/2 cup fresh raspberries
  • 1 tablespoon sunflower kernels
  • Thinly sliced fresh mint leaves, optional

Nutritional Facts

3/4 cup equals 105 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 fruit


  1. In a large bowl, combine strawberries, cantaloupe and cheese. Drizzle with vinaigrette and toss to coat. Just before serving, gently stir in raspberries; top with sunflower kernels. If desired, sprinkle with mint. Yield: 4 servings.
Originally published as Sunny Strawberry & Cantaloupe Salad in Taste of Home September/October 2013, p2-8

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Reviewed May. 30, 2014

"Good fruit combinations, but I thought the cheese was a bit odd; it didn't seem to go with the fruits. I'd try a sweeter cheese in the future. I really liked the addition of the sunflower kernels, they give the salad a nice crunch."

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