Spinach & Cantaloupe (Rockmelon) Salad With Mint
Recipe: #17913
March 12, 2015
Categories: Salads, Vegetable Salad, Cantaloupe, Australian, One-Pot Meal, Brunch, July 4th, Labor Day Mothers Day, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"My son and I adore the sweet taste of Cantaloupe (Rockmelon). I found this wonderful salad recipe including avocado and mint (which we also love) as we are the only ones in this family that like Cantaloupe ...... I will be making very soon just for the 2 of us."
Original is 2 servings
Ingredients
- DRESSING
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Nutritional
- Serving Size: 1 (317.9 g)
- Calories 413.6
- Total Fat - 32.1 g
- Saturated Fat - 4.5 g
- Cholesterol - 0.6 mg
- Sodium - 259.8 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 8.1 g
- Sugars - 11.1 g
- Protein - 12.1 g
- Calcium - 112.8 mg
- Iron - 3.6 mg
- Vitamin C - 57.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, toss spinach leaves, cantaloupe, avocado, capsicum and mint leaves.
Step 2
In a small bowl mix mint jelly, white wine vinegar, vegetable oil and minced garlic. Divide salad between two bowls and drizzle with mint jelly dressing.
Step 3
Serve.
Tips
No special items needed.
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