“This is an attractive looking salad. I like to serve this for ladies luncheons in the summer for a light and refreshing meal. Its always loved by all.”

Ingredients Nutrition


  1. Cook orzo as directed on pkg., drain and rinse with cold water.
  2. Cut each cantaloupe into six wedges; remove seeds.
  3. Remove melon from rind; cut melon into 1 inch pieces.
  4. Measure 3 cups.
  5. To fashion bow on rind wedge, cut a 1/8 inch strip of rind starting from both points of wedge up to but not through the center of the wedge.
  6. Curl cut strips of rind under; tuck under attached center portion.
  7. Secure with toothpick halves, pushing them almost completely into melon.
  8. Wrap and refrigerate until serving time.
  9. In large bowl, combine oil, orange juice, vinegar, salt and orange peel; blend well.
  10. Add turkey; stir to coat.
  11. Add 3 cups cantaloupe, orzo, celery, grapes and mayonnaise; mix well.
  12. Cover and refrigerate until thoroughly chilled.
  13. Just before serving, stir in cashew halves.
  14. Place cantaloupe wedges on lettuce lined serving plates; spoon 3/4 cup salad into each wedge.

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