Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette

Recipe from

Southern Living


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.