Fruity Spinach Salad

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Fruity Spinach Salad

 

1 cantaloupe half, seeded and skin removed

7 cups torn fresh spinach

1 cup chopped fresh mushrooms

1 cup thinly sliced red onion

1/2 cup halved green grapes

 

Dressing:

3 tbsps. sugar

2 tbsps. orange juice

2 tbsps. vinegar

1 tbsp. chopped onion

dash pepper

1/3 cup vegetable oil

1 tsp. poppy seeds

1/3 cup chopped pecans, toasted.

 

Cut melon half in 1/2 inch rings, then into 1 inch pieces; place in a bowl. Add

spinach, mushrooms, 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. You can substitute other fruit

such as strawberries or blueberries for the grapes, or other types of melon.

 

 

 

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