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TEST KITCHEN APPROVED

Watermelon and Spinach Salad

Name: Watermelon and Spinach Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1/4 cup rice vinegar or white wine vinegar; 1 tablespoon grated lime zest; 2 tablespoons lime juice; 2 tablespoons canola oil; 4 teaspoons minced fresh gingerroot; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon sugar; 1/4 teaspoon pepper; SALAD:; 4 cups fresh baby spinach or arugula; 3 cups cubed seedless watermelon; 2 cups cubed cantaloupe; 2 cups cubed English cucumber; 1/2 cup chopped fresh cilantro; 2 green onions, chopped

TEST KITCHEN APPROVED

15 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Marjorie Au, Honolulu, Hawaii

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii

Test Kitchen Tips

Try adding a touch of honey to the dressing if your melon isn't super sweet. It will wake it right up!

English cucumbers are firmer and less watery than regular cukes. To aid your preparation of this salad, halve a regular cucumber lengthwise and use a spoon to scoop out the seeds before cubing.

Watch How to Make Watermelon and Spinach Salad

TEST KITCHEN APPROVED

Watermelon and Spinach Salad

15 Reviews Add your review

Yield:8 servings

Prep:30 min

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Ingredients

1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
salad:

4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped

Text Ingredients

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Directions

1
For dressing, in a small bowl, whisk the first 9 ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.

Nutrition Facts

1 cup: 84 calories, 4g fat (0 saturated fat), 0 cholesterol, 288mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.