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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel, seed, and cut cantaloupe into thin wedges; cut wedges vertically into 1/2-inch slices.

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  • Place spinach on individual serving plates; arrange cantaloupe on top, and sprinkle with chopped pistachios. Serve with Pistachio-Lime Vinaigrette.

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