This salad came about via another Iron Chef moment (glimpse into the fridge to check ingredients) and baby spinach and a cantaloupe greeted me. By now you should understand that I just basically mix whatever I have on hand into something edible. Not a bad way to explore food actually. Don't be scared by this salad, it gets better I promise.... it's pretty!
Spinach Cantaloupe Salad with Mint
Ingredients:
4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced
Preparation:
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.
Yields: 2 servings
Tine's Notes: It's best when served cold, so I arranged the plates and popped them in the fridge minus the dressing for about 10 minutes. The fresh mint leaves really make the salad so don't skimp on them. I was worried about the garlic in the dressing, but it is surprisingly mild and masked by all the other flavors. The cantaloupe is a great refreshing pop in this otherwise odd salad. A perfect summer salad.
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