Ingredients:
2 large cantaloupe
6 cups torn fresh spinach leaves
1/2 cup pistachios or 1/2 cup sliced almonds
raspberry vinaigrette dressing
Directions:
Cut cantaloupe into 24 slices.
Arrange cantaloupe around the plate with the ends touching.
Separate the spinach on the plates.
Sprinkle with the nuts.
Serve with raspberry vinaigrette.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.