Spinach and Cantaloupe Salad with Lemon Garlic Balsamic Dressing

*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 

Cantaloupe is in season during the peak summer months, the best time to serve this salad.  The sweeter the melon the better!


Olive oil
Balsamic vinegar
Lemon Pepper with Garlic Seasoning Blend
Fresh spinach leaves
Cantaloupe, cubed

The amount of spinach and cantaloupe depends on the number being served.  For a single serving, a large handful of spinach and 2 slices of cantaloupe, cubed, is a good portion. Adjust this accordingly if serving more than one.


1. In a bowl, pour enough olive oil to coat the size of salad to be made. [This salad is easy to make for just one or a large dinner party. Make a single serving size in a small salad bowl or make a multi serving size in a large serving bowl.]
2. Add balsamic vinegar to taste, being careful to not use too much as it will overpower the seasoning blend.
3. Whisk these 2 ingredients together, adding Lemon Pepper with Garlic Seasoning Blend to taste.
4. Add spinach leaves and cubed cantaloupe . Toss in dressing and serve. 

This salad needs to be served right after being tossed together to avoid serving a salad with wilted spinach. 
I'm making a single serving here in this small bowl...using just enough olive oil to coat a couple of handfuls of spinach.  I've added the balsamic vinegar to taste (not too heavy) and shaking the seasoning blend to taste.  

Whisked to thoroughly combine before adding the spinach

I used 2 of these cantaloupe slices in my salad.  It's easy to cube sliced cantaloupe...just cut it from the rind after dicing it on the slice.  

The combination of the tart and sweet is fantastic!  

Let’s Eat!
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