Spinach Cantaloupe Salad Recipes

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.

THE BEST SPINACH SALAD

Steps:

• Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

CANTALOUPE SALAD WITH LIME, PEPITAS & COTIJA

Steps:

• Gently stir cantaloupe, tomatoes, onion and 1/4 teaspoon salt together in a large bowl.
• Whisk lime juice, jalapeño, honey, garlic, chili powder, cumin, 1 tablespoon cilantro and the remaining 1/4 teaspoon salt together in a small bowl; gradually whisk in oil until combined. Drizzle over the cantaloupe mixture; toss gently to coat. Arrange the salad on a large platter; sprinkle with pepitas, cotija and the remaining 2 tablespoons cilantro.

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 SALAD

Steps:

• Combine all the ingredients in a large serving bowl and garnish with mint sprigs. This is an easy one!

SPINACH AND ARTICHOKE SALAD

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

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.

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.

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.