Spinach and Melon Salad with Honey Citrus Vinaigrette

Spinach and Melon Salad with Honey Citrus Vinaigrette at This Mama Cooks! On a Diet - thismamacooks.com

Leave it to my friend Holly Clegg to come up with a wonderful recipe for a summer salad featuring watermelon! Plus a recipe for a honey vinaigrette that you’ll surely use time and time again.

You can check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Taking advantage of the summer watermelon crop

There’s nothing quite like a big slice of watermelon on a sizzling summer day. An excellent source of antioxidants, vitamin C and lycopene, not to mention that watermelon is naturally sweet and so juicy!

Watermelon is a fun surprise ingredient in this delightful, colorful salad. It’s also the perfect solution to using up leftover watermelon after a party or picnic!

Spinach and Melon Salad with Honey Citrus Vinaigrette at This Mama Cooks! On a Diet - thismamacooks.com

Spinach and Melon Salad with Honey Citrus Vinaigrette

Ingredients

For the Spinach and Melon Salad:

  • 1 (6-ounce) package fresh baby spinach
  • 1 cup cubed seeded/seedless watermelon
  • 1 cup cubed cantaloupe
  • 1 small cucumber, peeled and thinly sliced
  • 1/2 cup red onion, halved and thinly sliced
  • Honey Citrus Vinaigrette
  • Maple Pecans (optional)

For the Honey Citrus Vinaigrette:

  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon lime juice
  • Salt and pepper
  • Dash hot sauce

For the Maple Pecans:

  • 1/4 cup pecan halves
  • 1 tablespoon maple syrup

Directions

For the Spinach and Melon Salad:

  1. In large bowl, combine together all ingredients. Toss with Honey Citrus Dressing (recipe below) and Maple Pecans (recipes below).

For the Honey Citrus Vinaigrette:

  1. In small bowl, whisk together all ingredients.

For the Maple Pecans:

  1. Preheat oven to 375ºF. Coat baking sheet with nonstick cooking spray.
  2. In small bowl, mix together pecans and maple syrup. Spread on prepared pan. Bake 10 minutes or until lightly browned.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: Makes 6 servings
  • Serving size: 1/6 of recipe
  • Calories: 77
  • Calories from Fat: 22 (28%)
  • Total Fat: 3g
  • Saturated fat: 0g
  • Unsaturated fat: 3g
  • Sodium: 29mg
  • Total Carbohydrates: 14g
  • Sugar: 11g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Diabetic exchanges for the salad : 1 carbohydrate, 1/2 fat

Nutritional information per serving of Maple Pecans: Calories 40, Calories from fat 29 (72%), Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 3g, Dietary Fiber 0g, Sugars 2g, Protein 0g, Diabetic Exchanges: 1/2 fat

Picture courtesy of Holly Clegg and used with permission.

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