Spinach Cantaloupe Salad with Mint

Spinach Cantaloupe Salad with Mint

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 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced

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.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over
the salads. Serve.
Servings: 2