Apr 18 at 4:56 PM
This week's ROTW is a fresh spin on spinach salad from Kent's Tanya Knight. Enjoy! Spinach Cantaloupe Salad with Mint Ingredients 4 cups fresh spinach leaves 1 cup sliced cantaloupe 1 cup sliced avocado 1/2 cup diced red bell pepper 2 tablespoons chopped fresh mint leaves 1 tablespoon mint apple jelly 1 1/2 teaspoons white wine vinegar 3 tablespoons vegetable oil 1 clove garlic, minced Directions 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. 2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.