Reviewed: Aug. 19, 2011

I loved the idea of a spinach and cantaloupe salad, but adding red bell peppers and avacado didn't sound very appetizing to me. Instead I made my salad with spinach, cantaloupe, and cucumber. I used the recipe for the dressing with some modifications. I took out the garlic and added 1 tsp lemon juice, 1 tsp sugar, an extra tablespoon of apple mint jelly, and dried mint leaves. As I prepared it, this salad was tasty, refreshing, and loved by my family. I will be making this again!

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Mmmmm

Reviewed: Aug. 19, 2011

very yummy, will make again.

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crystalainardi

Reviewed: Aug. 17, 2011

I came across this recipe when looking for a different way to use up some cantaloupe. Unfortunately I did not have the avocado or spinach, but I did have baby cukes and fresh garden lettuce. I also just chunked everything rather than slice. The fresh mint and cantaloupe is a beautiful pairing, and the dressing was a subtle flavor binder, although I found the garlic distracting. I would leave it out next time. Overall, a refreshing and different salad.

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Aug. 11, 2011

Very good! Love the strange mix of flavors that come together so well.

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ItsMegz8322

Reviewed: Aug. 3, 2011

I also diced the avocado and cantaloupe. The fresh mint with the mint jelly dressing was very refreshing!

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Ray

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jun. 23, 2010

A comment regarding "apple mint jelly." ALL mint jelly that I have ever made or read about is made with apple juice as its base, therefore "apple mint jelly!"

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rickykennedy

Reviewed: Apr. 13, 2010

We hated the dressing, but other than that this salad is perfect. We eat it constantly during the summer. It needs no dressing at all.

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PUNKGIRL

Reviewed: Jul. 27, 2009

I prepared the salad ingredients with a balsalmic vinaigrette. The combination of ingredients along with the mint was delicious.

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Shandes

Reviewed: Jul. 5, 2009

I prepared this salad exactly according to the recipe, except I doubled the ingredients. It fed 8 adults one side-dish serving each. I like that the salad is so unique and such a beautiful presentation, but I found the dressing just too weird, even though I'm a very adventurous eater. I made three recipes from this site for a barbeque today and got raves on the other two; not a peep about this one. I might try it again with a dressing of my own choosing.

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NancySJ

Home Town: Eugene, Oregon, USA

Reviewed: Jun. 28, 2009

Wow - even my 16 year old brother had seconds and he is a picky eater. I was in such a hurry I forgot the red peppers and it was still amazing! Can't wait to make it the right way!! I followed the reviews and chopped the melon and avocado, but i did have to heat the vinegar and jelly and mint sauce (I found this amazing sauce while shopping for apple mint jelly - it has malt vinegar, white vinegar, sugar and egyptian mint leaves, so i used that and added an extra bit of white wine vinegar); i simmered the full dressing recipe on the stovetop for about 20 minutes on low heat to break down the jelly and bring out the garlic...It was so aromatic and the flavors were amazing. What a fantastic, easy and elegant salad!!

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