Spinach Cantaloupe Salad with Mint Recipe - Allrecipes.com
Spinach Cantaloupe Salad with Mint Recipe
  • READY IN 15 mins

Spinach Cantaloupe Salad with Mint

Recipe by  

"Spinach salad with cantaloupe, avocado, red peppers, and mint. Truly a refreshing summer delight! Serve with crusty French bread and a lovely buttery chardonnay."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  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.
  2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2004

This salad is wonderful and a great summer salad while cantaloupe are in full swing. I have made this twice this week. First time I made just like recipe stated except I did not use fresh mint. We loved it. I did mix all together and added the dressing right before serving. The second time I made it for a girls night out and tripled the recipe! IT was a big hit and is diffently a keeper. Everyone is amazed at the mint/apple jelly. It gives it a very nice and different taste.Try it and you'll enjoy.

 
Most Helpful Critical Review
Jul 06, 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.

 
Jul 03, 2006

This was a huge hit at our Fourth of July party. First of all, it is beautiful with the colors and the layered look so it makes an impression before anyone even tastes it. Then the apple/mint jelly takes 'em by surprise and the raving continues. I couldn't find apple mint jelly, so I bought both apple and mint and used 2TBSP of apple and 1TBSP of mint. I mixed the chopped mint in with the dressing too, and applied the dressing just before serving. I also struggled with the avocado at first, not able to get pretty slices. Finally, I sliced it in half long ways, and removed the pit. Then I turned each half open side down, and sliced it like you would a pepperoni. Then the skin peeled off each slice surprisingly easily.

 
Jun 06, 2005

Salad was very good but not the best. The dressing was voted by my guest to need some salt and pepper.

 
Dec 30, 2004

Elegant and different. Omitted the mint leaves and used Polaner mint jelly. I could not find any apple mint jelly.

 
Jul 28, 2009

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

 
Jun 29, 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!!

 
Sep 23, 2008

Made this salad with ingredients on hand, which did not include the vinegar, jelly, or peppers. Still tasted great, though!

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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