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Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette

Yield 6 to 8 servings

Ingredients

How to Make It

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

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