"Cantaloupe really 'stars' in this delicious salad—especially if you cut pieces into that shape," remarks Kathy Crow of Payson, Arizona.
VERIFIED BY Taste of Home Test Kitchen
- 1 cantaloupe half, seeded and peeled
- 7 cups torn fresh spinach
- 1-1/2 cups cubed fully cooked ham
- 1 cup thinly sliced red onion
- 1/2 cup halved green grapes
- DRESSING:
- 3 tablespoons sugar
- 2 tablespoons orange juice
- 2 tablespoons vinegar
- 1 tablespoon chopped onion
- 1-1/2 teaspoons grated orange peel
- Dash pepper
- 1/3 cup vegetable oil
- 1 teaspoon poppy seeds
- 1/3 cup chopped pecans, toasted
- Cut melon half into 1/2-in. rings. Cut rings with a 1-1/2-in. star-shaped cookie cutter or into 1-in. pieces; place in a bowl. Add spinach, ham, onion and grapes. Chill for at least 2 hours. Place sugar, orange juice, vinegar, onion, orange peel and pepper in a blender; cover and blend until smooth. With blender running, gradually add oil until slightly thickened. Stir in poppy seeds. Cover and chill. Just before serving, pour dressing over salad and toss. Top with pecans. Yield: 6 servings.
Originally published as Superstar Spinach Salad in Taste of Home
June/July 1997, p13
Reviews forSuperstar Spinach Salad
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MY REVIEW
Reviewed Aug. 7, 2012
"This is really wonderful. I never thought that I would like mixing my fruits and vegetables but this is fantastic and easy. I wish cantaloupe was in season all year long."
MY REVIEW
Reviewed Jun. 16, 2011
"Made this salad about 8 years ago and have been making it eversince. It's really different and good"
MY REVIEW
Reviewed Jun. 16, 2011
"Made this salad about 8 years ago and have been making it eversince. It's really different and good"
