STRAWBERRY-MELON SPINACH SALAD
Pick up spinach leaves and green onions in the produce department, then swing by the deli for melon and strawberries. Add our Orange-Honey Dressing, and voilà--instant salad!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Make Orange-Honey Dressing.
- Toss remaining ingredients with dressing.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving
CANTALOUPE SPINACH SALAD
Make and share this Cantaloupe Spinach Salad recipe from Food.com.
Provided by Dancer
Categories Melons
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut cantaloupe into 24 slices.
- Arrange cantaloupe around the plate with the ends touching.
- Separate the spinach on the plates.
- Sprinkle with the nuts.
- Serve with raspberry vinaigrette.
SPINACH & CANTALOUPE SALAD WITH RASPBERRY VINAIGRETTE
Spinach & Cantaloupe Salad with Raspberry Vinaigrette
Provided by Chef Danielle
Categories Recipes
Number Of Ingredients 10
Steps:
- Prepare the dressing:
- Whisk the vinegar, honey and olive oil together in a small bowl. Season the dressing with salt and pepper and set aside.
- Toss the greens, cantaloupe and blackberries together in a large bowl. Pour the vinaigrette over the salad and toss until evenly coated. Arrange salad on plates and sprinkle with pecans and goat cheese. Serve immediately.
WATERMELON & SPINACH SUPER SALAD
Quinoa, toasted pumpkin seeds, feta and ripe watermelon make a fabulous and filling vegetarian supper that counts as 3 of your 5-a-day
Provided by Charlie Clapp
Categories Lunch
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don't worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool.
- Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa , then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.
Nutrition Facts : Calories 507 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium
ARTICHOKE SPINACH SALAD
The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
SPINACH, SHRIMP AND CANTALOUPE SALAD
This is a wonderful use of fruit, veggies, and seafood. My family loves it. If you buy already cook shrimp, this becomes a no-cook meal.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine shrimp, spinach and cantaloupe in large salad bowl.
- Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.
Nutrition Facts : Calories 168.5, Fat 6.7, SaturatedFat 0.7, Cholesterol 165.8, Sodium 294.6, Carbohydrate 7.8, Fiber 1.2, Sugar 5.6, Protein 19.3
WATERMELON AND SPINACH SALAD
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. -Marjorie Au, Honolulu, Hawaii
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.
Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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- Place sliced onions in a bowl of generously salted, cold water. Set aside. ( To remove bitterness)
- Cut cantaloupe in half, spoon out seeds, cut into large wedges, and remove rind with a paring knife. Slice each wedge into 1/2 inch thin slices. Then cut slices into 1-inch, bite-size, triangular pieces and place in a big wide flat serving dish ( or bowl). Add jalapeno, drain the onions and scatter over top, and add the lime zest.
- Whisk the dressing ingredients together in a small bowl. Toss with the cantaloupe. Taste for acid and salt and honey. Every melon is different with various degrees of sweetness. If too sweet, add another squeeze of lime, if not sweet enough, perhaps more honey. Adjust to your taste.
- Scatter the fresh herbs over top, add the pumpkin seeds and optional feta. Cover and refrigerate until ready to serve. This salad likes to be cold! Can be made several hours ahead.
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