Cantaloupe Spinach Salad Recipes

SPINACH CANTALOUPE SALAD WITH MINT

Steps:

• Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
• Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

STRAWBERRY-MELON-SPINACH SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• In very large bowl, toss all salad ingredients with dressing.

WATERMELON AND SPINACH SALAD

Steps:

• In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.

CANTALOUPE AND GREENS WITH BALSAMIC DRESSING

Steps:

• Prepare salad dressing; In a small saucepan over low heat, heat the 1/2 olive oil and add 1/4 cup onions.
• Cook about 10 minutes or until onions are transparent and lightly golden.
• Remove onion from oil with slotted spoon.
• Increase heat to mediun-high.
• Add 1/4 cup balsamic vinegar and the 2 tablespoons red wine vinegar and bring to a boil.
• Boil 1 minute.
• Carefully add the 2 tablespoons brown sugar (It may splatter) Boil one minute more,Add 1/2 the onions.
• (Save remaining for another use.) Cool and store dressing in Refrigerator until ready to use.
• In a large Salad bowl, mix greens, onion and cantaloupe balls or cubes.
• Add dressing a little at a time and toss.
• Add pepper and enjoy.

SPINACH CANTALOUPE SALAD

Steps:

• Divide the spinach between two plates
• Divide the cantaloupe/ avocado/ red bell peppers and sprinkle over the spinach
• Sprinkle the mint over the salad
• In a small bowl whisk, together the jalapeno jelly, vinegar, oil, shallot, and salt and pepper
• Drizzle over the salad and serve

SUPERSTAR SPINACH SALAD

Steps:

• Cut melon half into 1/2-in. rings. Cut rings with a 1-1/2-in. star-shaped cookie cutter or into 1-in. pieces; place in a bowl. Add spinach, ham, onion and grapes. Chill for at least 2 hours. Place sugar, orange juice, vinegar, onion, orange zest and pepper in a blender; cover and blend until smooth. With blender running, gradually add oil until slightly thickened. Stir in poppy seeds. Cover and chill. Just before serving, pour dressing over salad and toss. Top with pecans.

CANTALOUPE SPINACH SALAD

Steps:

• Cut cantaloupe into 24 slices.
• Arrange cantaloupe around the plate with the ends touching.
• Separate the spinach on the plates.
• Sprinkle with the nuts.
• Serve with raspberry vinaigrette.

SPINACH & CANTALOUPE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Prepare the dressing:
• Whisk the vinegar, honey and olive oil together in a small bowl. Season the dressing with salt and pepper and set aside.
• Toss the greens, cantaloupe and blackberries together in a large bowl. Pour the vinaigrette over the salad and toss until evenly coated. Arrange salad on plates and sprinkle with pecans and goat cheese. Serve immediately.

CANTALOUPE AND SPINACH SALAD

Steps:

• Cook bacon until crisp. Saute cashews until brown; set aside. Hand wash the spinach, tear into large bite-sized pieces and dry completely.
• Cut the cantaloupe in half and remove the seeds. Cut each half into 6 equal parts. Trim off the rind.
• Make sweet and sour dressing by placing the vinegar, honey and oil into a blender. Blend well.
• Place two cantaloupe slices tip to tip around the outer edge of a salad plate and fill the center with a mound of spinach. Crumble bacon over the top, garnish with cashews and spoon the dressing of the salad.