Spinach and Melon Salad with Honey Citrus Vinaigrette

Holly Clegg
  • Yield: 6 servings


Mapel Pecans
1/4cup pecan halves
1tablespoon pure maple syrup
Honey Citrus Vinaigrette:
2tablespoons honey
1tablespoon balsamic vinegar
1tablespoon canola oil
2tablespoons orange juice
1tablespoon lime juice
-- Salt and pepper to taste
dash hot sauce
1-- (6-ounce) package fresh baby spinach
1cup cubed seeded watermelon
1cup cubed cantaloupe
1small cucumber, peeled and thinly sliced
1/2cup thin red onion slices, halved
-- Honey Citrus Vinaigrette (recipe below)
-- Maple Pecans (optional, recipe below)


  1.  Preheat oven to 375F. Coat a baking sheet with nonstick cooking spray.
  2. To prepare pecans: In a small bowl, combine pecans and syrup. Spread on prepared pan. Bake 10 minutes or until lightly browned.
  3. To prepare vinaigrette: In a small bowl, whisk together all ingredients.
  4. To prepare salad: In a large bowl, combine all ingredients. Toss with vinaigrette and pecans.  

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 117
  • Fat 6g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 29mg
  • Carbohydrate 17g
  • Fiber 1g
  • Sugars 13g
  • Protein 2g