Spinach Cantaloupe Salad with Mint

Recipesfull introduces to you: Easter Recipes. (Spinach Cantaloupe Salad with Mint). Spinach salad with cantaloupe, avocado, red peppers, and mint. Truly a refreshing summer delight! Serve with crusty French bread and a lovely buttery chardonnay.

Brief

Prep 15 mins

Total: 15 mins

Servings: 2

Yield: 2 servings

Spinach Cantaloupe Salad with Mint

Ingredients

4 cups fresh spinach leaves

1 cup sliced cantaloupe

1 cup sliced avocado

½ cup diced red bell pepper

2 tablespoons chopped fresh mint leaves

1 tablespoon mint apple jelly

1 ½ teaspoons white wine vinegar

3 tablespoons vegetable oil

1 clove garlic

minced

Kimberly's Curried Deviled Eggs

Holidays and Events

Directions

Step 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.

Step 2

Mix together the mint jelly white wine vinegar oil and garlic. Drizzle over the salads. Serve.

Nutritional Information

Spinach Cantaloupe Salad with Mint

Servings Per Recipe:2

Calories: 375.8

% Daily Value *

Protein: 4.4g 9%

Carbohydrates: 23.7g 8%

Dietary Fiber: 7.7g 31%

Sugars: 13.6g

Fat: 31.7g 49%

Saturated Fat: 4.8g 24%

Vitamin A Iu: 9609.3IU 192%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.5mg 31%

Vitamin C: 104.1mg 173%

Folate: 211.6mcg 53%

Calcium: 83.9mg 8%

Iron: 2.5mg 14%

Magnesium: 83mg 30%

Potassium: 988.1mg 28%

Sodium: 67.2mg 3%

Thiamin: 0.2mg 18%

Calories From Fat: 284.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.