1 cup sliced Orange Flesh Melon
4 cups fresh spinach leaves
1 cup sliced strawberries
½ cup chopped walnuts
2 tbsp chopped fresh mint leaves
1 tbsp mint apple jelly
1 ½ cups white wine vinegar
3 tbsp canola oil
1 clove garlic
pinch of salt
1
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.
2
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
1 cup sliced Orange Flesh Melon
4 cups fresh spinach leaves
1 cup sliced strawberries
½ cup chopped walnuts
2 tbsp chopped fresh mint leaves
1 tbsp mint apple jelly
1 ½ cups white wine vinegar
3 tbsp canola oil
1 clove garlic
pinch of salt