Cantaloupe 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.

WATERMELON & SPINACH SUPER SALAD

Steps:

• Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don't worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool.
• Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa , then squeeze over the lime juice with a pinch of seasoning. Top with the cress 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.

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.

COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING

Steps:

• Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
• Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

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.

ARTICHOKE SPINACH SALAD

Steps:

• In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.

SPINACH, SHRIMP AND CANTALOUPE SALAD

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.