Strawberry, Cucumber and Melon Salad

Sweeten up your greens with chopped fruit and a tasty mustard vinaigrette. Dovetailing Tip: Slice an additional 2 pints of strawberries to use day 2 in Strawberry Shortcut Cake.

Prep time:
Serving size: 6
Calories per serving: 76

1/4 small red onion thinly sliced
1 pound strawberries hulled and quartered
1 english cucumber chopped
1/2 small cantaloupe peeled and chopped (about 2 1/2 cups)
2/3 cup fresh dill chopped
salt and freshly ground pepper
4 cups baby spinach (about 4 ounces)
1/3 cup mustard vinaigrette (see directions)
red onion Soak the red onion in cold water 10 minutes; drain and pat dry.

Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.

Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.

Mustard Vinaigrette:
Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

Subscribe to Cook'n Premium and get newsletter articles like this each week!

blog comments powered by Disqus