Spinach and Melon Salad with Honey Citrus Vinaigrette
Holly Clegg
- Yield: 6 servings
Ingredients
- 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
- Salad:
- 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)
Instructions
- Preheat oven to 375F. Coat a baking sheet with nonstick cooking spray.
- To prepare pecans: In a small bowl, combine pecans and syrup. Spread on prepared pan. Bake 10 minutes or until lightly browned.
- To prepare vinaigrette: In a small bowl, whisk together all ingredients.
- 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
