INGREDIENTS
4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1/2 c. slivered almonds
2 tablespoons balsamic vinegar
3 tablespoons Extra virgin olive oil
1 tbsp fresh garlic
DIRECTIONS
-Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint. Top off with 1/4 c. almonds over each salad.
-Mix together the balsamic vinegar, oil and garlic. Drizzle over the salads. Serve.
