Spinach Cantaloupe Salad With Mint Recipes

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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



Watermelon and Spinach Salad image

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

1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
SALAD:
4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped

HONEYDEW & PROSCIUTTO SALAD

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 16



Honeydew & Prosciutto Salad image

Steps:

  • Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

1/3 cup olive oil
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
3/4 cup fresh cilantro leaves
SALAD:
8 cups fresh arugula or baby spinach (about 5 ounces)
1/2 medium red onion, thinly sliced
1/4 cup thinly sliced fresh mint leaves
1/4 cup thinly sliced fresh basil leaves
8 cups diced honeydew melon
1 package (8 ounces) fresh mozzarella cheese pearls
1/4 pound thinly sliced prosciutto, cut into wide strips

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



Cantaloupe Spinach Salad image

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.

2 large cantaloupe
6 cups torn fresh spinach leaves
1/2 cup pistachios or 1/2 cup sliced almonds
raspberry vinaigrette dressing

SPINACH SALAD WITH LEMON AND MINT

This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.

Provided by Nigella Lawson

Categories     quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 6



Spinach Salad With Lemon and Mint image

Steps:

  • Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
  • In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams

1 lemon
1/3 cup fresh mint leaves, finely sliced, more for garnish
1 1/2 teaspoons kosher salt
Freshly ground black pepper
8 ounces baby spinach leaves
3 tablespoons extra virgin olive oil

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

Provided by Charlotte Fekete

Categories     Salad     Fruit     Ginger     Breakfast     Brunch     Side     Low Fat     Quick & Easy     Low Cal     Lime     Cantaloupe     Mint     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Cantaloupe Salad with Lime, Mint, and Ginger image

Steps:

  • Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

MINTY FRUIT SALAD

Summer is the season of stone fruit - juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you've got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.

Provided by Mark Bittman

Categories     breakfast, easy, quick, salads and dressings

Time 5m

Number Of Ingredients 4



Minty Fruit Salad image

Steps:

  • Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 6 grams

4 1/2 to 5 pounds chopped fresh stone fruit
1/4 cup fresh orange juice
1/4 cup fresh chopped mint leaves
1 tablespoon honey

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.

Provided by SPEARSON35

Categories     Spinach Salad

Time 15m

Yield 2

Number Of Ingredients 9



Spinach Cantaloupe Salad with Mint image

Steps:

  • 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.
  • Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 23.7 g, Fat 31.7 g, Fiber 7.7 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 67.2 mg, Sugar 13.6 g

4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
½ cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 ½ teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced

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