12 cups chopped spinach, rinsed and trimmed
2 cups strawberries, hulled and sliced
2 cups diced honeydew melons (see note)
2/3 cup chopped pecans
2/3 cup thinly sliced Gouda cheese
1/4 cup lime juice
1/4 cup honey
2 tablespoons vegetable oil
1 teaspoon grated fresh gingerroot
In a serving bowl combine spinach, strawberries, honeydew melon, pecans, Gouda cheese; toss to mix evenly.
Combine lime juice, honey, oil and gingerroot into a shaker bottle; shake well and drizzle over the spinach salad.
Makes 12 servings.
Note: Melons, squash, and cucumbers — all of which ripen while lying on the ground – can be exposed to salmonella and e. coli bacteria. As a precaution, they should be washed with soap and hot water, then rinsed before proceeding with any recipe. This applies even if you are only using the flesh of the melon (or squash or cucumber); the mere act of cutting through the rind is enough to bring harmful bacteria in contact with the flesh.