Cantaloupe And Spinach Salad Recipes

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.

BABY SPINACH AND WATERMELON SALAD WITH FETA AND PISTACHIOS

Steps:

• For the oregano vinaigrette: In a medium bowl, whisk together the olive oil, vinegar, Dijon, honey, dried oregano and some salt and pepper to combine.
• For the salad: Set aside 2 tablespoons each of the feta and pistachios for serving, then add the remaining feta and pistachios to a large bowl. Add the spinach and watermelon, drizzle over the dressing and toss to coat. Transfer to a serving bowl and garnish with the reserved feta and pistachios.

STRAWBERRY, CUCUMBER AND MELON SALAD

Steps:

• Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
• Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

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.

STRAWBERRY-MELON-SPINACH SALAD

Steps:

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

STRAWBERRY-MELON SPINACH SALAD

Steps:

• Make Orange-Honey Dressing.
• Toss remaining ingredients with dressing.

HONEYDEW, CANTALOUPE AND PROSCIUTTO SALAD

Steps:

• Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.

AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING

Steps:

• Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
• Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.

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

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.

CHICKEN-MELON SPINACH SALAD

Steps:

• In a large salad bowl, combine the first six ingredients. In a small bowl, whisk the oil, sugar, vinegar, ketchup, Worcestershire and salt. Pour over salad; toss to coat. Sprinkle with soy nuts. 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.

SPRINGTIME HAM AND SPINACH SALAD

Steps:

• In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper.
• In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately.