Eat Real. Eat Good.
Mint Canteloupe Spinach Salad
Ingredients
- white wine vinegar
- vegetable oil
- apple or mint jelly
- spinach, 1 lb
- garlic
- red bell pepper
- avocado
- mint, small handful of leaves
- canteloupe
Preparation
Cut up the avocado, red pepper, and canteloupe. Arrange them over a bed of spinach leaves, and sprinkle the mint leaves over top.
Mix together a clove of crushed garlic, couple tabelspoons vegetable oil, a tablespoon of vinegar, and about a teaspoon of the jelly to make a dressing, and drizzle it over the salad to serve.
Taste, and add salt if desired. (Canteloupe is quite flavorful with just a dash of salt on it - classic Southern way to serve canteloupe.)