AuthorMike EgrieCategory, DifficultyBeginner
Minty Spinach Fruit Salad
Yields2 Servings
Prep Time10 mins
 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

Directions

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.

Minty Spinach Fruit Salad
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