Divide spinach between 2 serving plates. Arrange half of the cantaloupe, strawberries in a circular pattern over the spinach on each plate. Sprinkle with walnuts and fresh mint.
Mix together the mint jelly, white wine vinegar, oil, garlic, and salt. Drizzle over the salads. Serve.
How to Select:
Choose fragrant, symmetrical melon, heavy for size with no visible bruises and yellow or cream undertone. The stem end should give to gentle pressure.
How to Store:
Store melon that are uncut at room temperature for up to 1 week. Refrigerate cut melon in airtight container up to 5 days.
Nutrition Benefits:
Melons are fat free, saturated fat free, very low in sodium, cholesterol free, high in vitamin A, high in vitamin C and a good source of folate.
Ingredients
Directions
Divide spinach between 2 serving plates. Arrange half of the cantaloupe, strawberries in a circular pattern over the spinach on each plate. Sprinkle with walnuts and fresh mint.
Mix together the mint jelly, white wine vinegar, oil, garlic, and salt. Drizzle over the salads. Serve.