Best Cantaloupe And Spinach Salad Recipes

Cantaloupe and Spinach Salad image

Number Of Ingredients 7

1 cantaloupe-medium
4 slices bacon-lean
1/2 cup cashews-unsalted, unroasted
10 ounces spinach-fresh
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup oil-vegetable

Steps:

Cook bacon until crisp. Saute cashews until brown; set aside. Hand wash the spinach, tear into large bite-sized pieces and dry completely.
Cut the cantaloupe in half and remove the seeds. Cut each half into 6 equal parts. Trim off the rind.
Make sweet and sour dressing by placing the vinegar, honey and oil into a blender. Blend well.
Place two cantaloupe slices tip to tip around the outer edge of a salad plate and fill the center with a mound of spinach. Crumble bacon over the top, garnish with cashews and spoon the dressing of the salad.

Spinach, Shrimp and Cantaloupe Salad image

Provided by southern chef in lo

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb peeled cooked shrimp, cut into bite-size pieces
4 cups baby spinach leaves (about 6 ounces)
1 cup cantaloupe, cubes (cut into 1/2 inch cubes)
1/4 cup orange juice
1 small shallot, minced
1 1/2 tablespoons canola oil
1 tablespoon balsamic vinegar
1 teaspoon powdered sugar
1 teaspoon poppy seed
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)

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