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Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette

Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette

Southern Living JUNE 1997

  • Yield: 6 to 8 servings

Ingredients

  • 1 large cantaloupe
  • 6 cups torn fresh spinach leaves

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 pistachios. Serve with Pistachio-Lime Vinaigrette.

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Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette recipe

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