Yield
6 to 8 servings

How to Make It

Step 1

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

Step 2

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

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