Spinach Cantaloupe Salad with Mint

Spinach Cantaloupe Salad with Mint

31
SPEARSON35 0

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

Ingredients

15 m servings 376 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
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Reviews

31
  1. 39 Ratings

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This salad is wonderful and a great summer salad while cantaloupe are in full swing. I have made this twice this week. First time I made just like recipe stated except I did not use fresh mint. ...

This was a huge hit at our Fourth of July party. First of all, it is beautiful with the colors and the layered look so it makes an impression before anyone even tastes it. Then the apple/mint ...

Salad was very good but not the best. The dressing was voted by my guest to need some salt and pepper.