Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette

Southern Living
6 to 8 servings


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1 large cantaloupe
6 cups torn fresh spinach leaves
1/2 cup pistachios, coarsely chopped


Peel, seed, and cut cantaloupe into thin wedges; cut wedges vertically into 1/2-inch slices.

Place spinach on individual serving plates; arrange cantaloupe on top, and sprinkle with chopped pistachios. Serve with Pistachio-Lime Vinaigrette.

Created date

October 2003