Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette
Yield: 6 to 8 servings
Recipe from
Ingredients
- 1 large cantaloupe
- 6 cups torn fresh spinach leaves
- 1/2 cup pistachios, coarsely chopped
- Pistachio-Lime Vinaigrette
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.
Cantaloupe-Spinach Salad with Pistachio-Lime Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Food Processor
- OCCASION: Summer
- PUBLICATION: Southern Living
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