Spinach Cantaloupe Salad With Mint Recipes

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.

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.

Steps:

• Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
• In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

Steps:

• Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
• Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
• Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.

Steps:

• Tear spinach into a salad bowl.
• Mix in onions, parsley and mint.
• Cover and refrigerate if not serving immediately.
• Combine olive oil, vegetable oil, vinegar, lime juice, and salt.
• Pour mixture over salad and toss to mix.
• Sprinkle with cheese.
• Top with tomato wedges.

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.

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.

Steps:

• Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.