Spinach Cantaloupe Salad Recipes

SPINACH & CANTALOUPE SALAD WITH RASPBERRY VINAIGRETTE

Spinach & Cantaloupe Salad with Raspberry Vinaigrette image

Spinach & Cantaloupe Salad with Raspberry Vinaigrette

Provided by Chef Danielle

Categories Recipes

Number Of Ingredients 10

Ingredients

6 cups baby spinach
2 cups cubed canteloupe or use a melon baller to create rounds
1 pint blackberries, rinsed and patted dry
¼ cup toasted pecans, finely chopped
¼ cup crumbled goat cheese
For Dressing:
2 tablespoons raspberry vinegar
1 teaspoon honey
3 tablespoons olive oil
Salt and pepper, to taste

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 SPINACH SALAD

Cantaloupe Spinach Salad image

Make and share this Cantaloupe Spinach Salad recipe from Food.com.

Provided by Dancer

Categories Melons

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 large cantaloupe
6 cups torn fresh spinach leaves
1/2 cup pistachios or 1/2 cup sliced almonds
raspberry vinaigrette dressing

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, SHRIMP AND CANTALOUPE SALAD

Spinach, Shrimp and Cantaloupe Salad image

This is a wonderful use of fruit, veggies, and seafood. My family loves it. If you buy already cook shrimp, this becomes a no-cook meal.

Provided by southern chef in lo

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb peeled cooked shrimp, cut into bite-size pieces
4 cups baby spinach leaves (about 6 ounces)
1 cup cantaloupe, cubes (cut into 1/2 inch cubes)
1/4 cup orange juice
1 small shallot, minced
1 1/2 tablespoons canola oil
1 tablespoon balsamic vinegar
1 teaspoon powdered sugar
1 teaspoon poppy seed
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)

Steps:

Combine shrimp, spinach and cantaloupe in large salad bowl.
Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.

Nutrition Facts : Calories 168.5, Fat 6.7, SaturatedFat 0.7, Cholesterol 165.8, Sodium 294.6, Carbohydrate 7.8, Fiber 1.2, Sugar 5.6, Protein 19.3

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