Spinach Cantaloupe Salad with Mint
Spinach salad with cantaloupe, avocado, red peppers, and mint. Truly a refreshing summer delight! Serve with crusty French bread and a lovely buttery chardonnay.
INGRIDIENT
DIRECTION
Step: 1
Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
Step: 2
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
NUTRITION FACT
Per Serving: 376 calories; protein 4.4g; carbohydrates 23.7g; fat 31.7g; sodium 67.2mg.
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