Toss up a refreshing range of tastes with our Minty Watermelon Spinach Salad.
What You Need
Original recipe yields 8 servings
2 cups loosely packed baby spinach leaves
2 cups chopped Belgian endive
2 cups thinly sliced Granny Smith apple s
2 cups cubed seedless watermelon
1 cup quartered strawberries
1 cup chopped peeled kiwi
8 oz. (1/2 of 16-oz. pkg.) POLLY-O Whole Milk Mozzarella Cheese, cut into 32 cubes
2/3 cup chopped fresh mint
1/2 cup KRAFT Strawberry Balsamic Vinaigrette Dressing
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Let's Make It
Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
Garnish with 1/4 cup toasted PLANTERS Sliced Almonds.
Omit endive, apples, strawberries and kiwi. Prepare using 4 cups baby spinach leaves, 4 cups cubed seedless watermelon and remaining ingredients.
Substitute 1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, cubed, for the mozzarella.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.