Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette

Recipe from


Ingredients

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

Preparation

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.

Note:

December 1997
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