Make Ahead

Melon, Bacon and Spinach Salad with a MelonĀ Vinaigrette

July 12, 2015
Photo by Bobbi Lin
Author Notes

I'm an avid reader of restaurant menus...they give me inspiration for creating recipes. While perusing the internet, I found a menu item for a melon and bacon salad which consisted of field greens, melons, bacon and feta cheese. There was no mention of how it was dressed, however. Totally inspired, I decided to take a simple spinach salad, add melon and dress it with a melon vinaigrette. I use cantaloupe in this one but I think it would be lovely with honeydew or honey rock melon. Sweet and salty, it's extremely refreshing! —inpatskitchen

  • Makes a large bowl of salad for 4 or more
  • For the melon vinaigrette
  • 1 cup small cantaloupe cubes
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons honey
  • 1/3 cup vegetable or other neutral oil
  • 1/2 teaspoon salt
  • For the salad
  • 5 ounces baby spinach leaves, larger stems removed
  • 8 strips of bacon, cooked crisp and cut into one inch pieces
  • 1 cup thinly sliced red onion, cut into smaller pieces
  • 5 ounces blue cheese, crumbled
  • 4 cups cantaloupe ( about a 3/4 inch dice)
  • The previously made vinaigrette
  • Toasted pecans (optional for garnish)
In This Recipe
  1. For the melon vinaigrette
  2. Place all ingredients in a blender or mini food processor and process until smooth. Refrigerate while making the salad.
  1. For the salad
  2. Toss the spinach, bacon, onion and blue cheese together in a large salad bowl. Now, you can fold the melon cubes in to the bowl or plate the salad and add the melon cubes over each serving.
  3. If using the toasted pecans, place a few over each serving. Drizzle a few spoons of the vinaigrette over each serving and enjoy!

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  • SKK
  • drbabs
  • inpatskitchen
  • Gayle Jolley
    Gayle Jolley

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!