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.