Cantaloupe Spinach Salad Food

SPINACH CANTALOUPE SALAD WITH MINT

Spinach Cantaloupe Salad with Mint image

Spinach salad with cantaloupe, avocado, red peppers, and mint. Truly a refreshing summer delight! Serve with crusty French bread and a lovely buttery chardonnay.

Provided by SPEARSON35

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
½ cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 ½ teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced

Steps:

Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 23.7 g, Fat 31.7 g, Fiber 7.7 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 67.2 mg, Sugar 13.6 g

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.

BABY SPINACH AND WATERMELON SALAD WITH FETA AND PISTACHIOS

Baby Spinach and Watermelon Salad with Feta and Pistachios image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
Kosher salt and freshly cracked black pepper
1 cup crumbled feta
1/2 cup toasted pistachios, roughly chopped
8 cups baby spinach
2 cups cubed watermelon

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.

SUPERSTAR SPINACH SALAD

Superstar Spinach Salad image

"Cantaloupe really 'stars' in this delicious salad-especially if you cut pieces into that shape," remarks Kathy Crow of Payson, Arizona.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 cantaloupe half, seeded and peeled
7 cups torn fresh spinach
1-1/2 cups cubed fully cooked ham
1 cup thinly sliced red onion
1/2 cup halved green grapes
DRESSING:
3 tablespoons sugar
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon chopped onion
1-1/2 teaspoons grated orange zest
Dash pepper
1/3 cup vegetable oil
1 teaspoon poppy seeds
1/3 cup chopped pecans, toasted

Steps:

Cut melon half into 1/2-in. rings. Cut rings with a 1-1/2-in. star-shaped cookie cutter or into 1-in. pieces; place in a bowl. Add spinach, ham, onion and grapes. Chill for at least 2 hours. Place sugar, orange juice, vinegar, onion, orange zest and pepper in a blender; cover and blend until smooth. With blender running, gradually add oil until slightly thickened. Stir in poppy seeds. Cover and chill. Just before serving, pour dressing over salad and toss. Top with pecans.

Nutrition Facts :

HONEYDEW, CANTALOUPE AND PROSCIUTTO SALAD

Honeydew, Cantaloupe and Prosciutto Salad image

Provided by Jennifer Iserloh

Categories Salad Appetizer Fourth of July Backyard BBQ Dinner Lunch Melon Cantaloupe Honeydew Summer Shower Healthy Prosciutto Self Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

Vegetable oil cooking spray
2 slices prosciutto, fat trimmed from edges
1 tablespoon 2 percent plain Greek yogurt
1 tablespoon reduced-fat mayonnaise
2 teaspoons honey
Zest and juice of 1 lemon
1/4 teaspoon freshly ground black pepper
1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls
1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls
1/4 cup fresh basil, torn or thinly sliced

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.

WATERMELON AND SPINACH SALAD

Watermelon and Spinach Salad image

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

Ingredients

1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
SALAD:
4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped

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

STRAWBERRY-MELON-SPINACH SALAD

Strawberry-Melon-Spinach Salad image

10 minutes to the table! A sweet citrus dressing complements fruity spinach salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 16

Number Of Ingredients 8

Ingredients

1/4 cup orange juice
1/4 cup honey
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
12 cups bite-size pieces spinach
2 cups sliced strawberries
2 cups cubed cantaloupe
6 medium green onions, sliced (6 tablespoons)

Steps:

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

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 8 g, TransFat 0 g

STRAWBERRY-MELON SPINACH SALAD

Strawberry-Melon Spinach Salad image

Pick up spinach leaves and green onions in the produce department, then swing by the deli for melon and strawberries. Add our Orange-Honey Dressing, and voilà--instant salad!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 16

Number Of Ingredients 5

Ingredients

Orange-Honey Dressing
12 cups bite-size pieces fresh spinach
2 cups sliced strawberries (1 pint)
2 cups cubed cantaloupe
6 medium green onions, sliced (6 tablespoons)

Steps:

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

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving

STRAWBERRY MELON SPINACH SALAD

Strawberry Melon Spinach Salad image

One of my mom's signature salads. She serves this at all her little church lady events (and she has lots of them). Recipe is adapted from Gooseberry Patch Celebrate Spring.

Provided by ratherbeswimmin

Categories Strawberry

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 cups fresh spinach leaves
1 cup fresh strawberries, halved
2 cups cantaloupe balls
2 tablespoons seedless raspberry jam
2 tablespoons raspberry white wine vinegar
1 tablespoon honey
2 teaspoons olive oil
1/4 cup macadamia nuts, chopped

Steps:

In a large salad serving bowl, toss together the spinach, strawberries, and cantaloupe. In a smaller mixing bowl, mix together the jam, vinegar, honey, and oil.
Drizzle dressing over salad; toss.
Sprinkle chopped nuts over the top.

Nutrition Facts : Calories 119.5, Fat 6.1, SaturatedFat 0.9, Sodium 43.9, Carbohydrate 16.4, Fiber 2.5, Sugar 12.3, Protein 2.3

WATERMELON & SPINACH SUPER SALAD

Watermelon & spinach super salad image

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

Ingredients

100g quinoa
2 tbsp pumpkin seeds
½ small watermelon , skin and seeds removed, cut into chunks
80g baby spinach
1 ripe avocado , peeled and sliced
½ small pack mint , finely chopped
50g feta , crumbled
juice 1 lime
1 punnet salad cress

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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