BABY SPINACH AND WATERMELON SALAD WITH FETA AND PISTACHIOS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
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 AND SPINACH SALAD
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. -Marjorie Au, Honolulu, Hawaii
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CANTALOUPE SALAD WITH LIME, PEPITAS & COTIJA
This refreshing cantaloupe salad is tossed with tangy lime and garnished with crunchy pepitas and salty cotija cheese. Chili powder and cumin add a Southwestern spin. Enjoy as dinner side or light lunch.
Provided by Pam Lolley
Categories Healthy Cantaloupe Recipes
Time 25m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 199 calories, Carbohydrate 19 g, Cholesterol 4 mg, Fat 13 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 291 mg, Sugar 16 g
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
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.
CANTALOUPE SPINACH SALAD
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
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.
STRAWBERRY, CUCUMBER AND MELON SALAD
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
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.)
SPINACH & CANTALOUPE SALAD WITH RASPBERRY VINAIGRETTE
Spinach & Cantaloupe Salad with Raspberry Vinaigrette
Provided by Chef Danielle
Categories Recipes
Number Of Ingredients 10
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 SALAD
Steps:
- Combine all the ingredients in a large serving bowl and garnish with mint sprigs. This is an easy one!
SPINACH, SHRIMP AND CANTALOUPE SALAD
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
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
WATERMELON & SPINACH SUPER SALAD
Quinoa, toasted pumpkin seeds, feta and ripe watermelon make a fabulous and filling vegetarian supper that counts as 3 of your 5-a-day
Provided by Charlie Clapp
Categories Lunch
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 507 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium
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CANTALOUPE SALAD WITH MINT, LIME AND …
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- Place sliced onions in a bowl of generously salted, cold water. Set aside. ( To remove bitterness)
- Cut cantaloupe in half, spoon out seeds, cut into large wedges, and remove rind with a paring knife. Slice each wedge into 1/2 inch thin slices. Then cut slices into 1-inch, bite-size, triangular pieces and place in a big wide flat serving dish ( or bowl). Add jalapeno, drain the onions and scatter over top, and add the lime zest.
- Whisk the dressing ingredients together in a small bowl. Toss with the cantaloupe. Taste for acid and salt and honey. Every melon is different with various degrees of sweetness. If too sweet, add another squeeze of lime, if not sweet enough, perhaps more honey. Adjust to your taste.
- Scatter the fresh herbs over top, add the pumpkin seeds and optional feta. Cover and refrigerate until ready to serve. This salad likes to be cold! Can be made several hours ahead.
15 NOT-BORING SPINACH SALAD RECIPES - FOOD52
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- Wilted Spinach Salad With Balsamic Caramelized Red Onions. Recipe developer coffeefoodwrite has taken this savory spinach salad with bacon on a lighter spin by cutting out the crispy pork and substituting it with caramelized onions.
- Salad Dressing. Take any spinach salad to the next level by skipping bottled salad dressing and making your own at home. This one is made with two kinds of balsamic vinegar, Dijon mustard, and one unexpected ingredient: Worcestershire sauce.
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