Cantaloupe Spinach Salad Recipes

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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



Cantaloupe Spinach Salad image

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.

2 large cantaloupe
6 cups torn fresh spinach leaves
1/2 cup pistachios or 1/2 cup sliced almonds
raspberry vinaigrette dressing

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



Watermelon and Spinach Salad image

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

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

STRAWBERRY-MELON-SPINACH SALAD

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



Strawberry-Melon-Spinach Salad image

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

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)

SUPERSTAR SPINACH SALAD

"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



Superstar Spinach Salad image

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 :

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

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



Spinach, Shrimp and Cantaloupe Salad image

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

3/4 lb peeled cooked shrimp, cut into bite-size pieces
4 cups baby spinach leaves (about 6 ounces)
1 cup cantaloupe, cubes (cut into 1/2 inch cubes)
1/4 cup orange juice
1 small shallot, minced
1 1/2 tablespoons canola oil
1 tablespoon balsamic vinegar
1 teaspoon powdered sugar
1 teaspoon poppy seed
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)

HONEYDEW, CANTALOUPE AND PROSCIUTTO SALAD

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



Honeydew, Cantaloupe and Prosciutto Salad image

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.

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

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