This recipe for Cantalope & Spiniach Salad w/Pistachio Lime Vinagrette, by Ken Kahao, is from Ireland to Louisiana by Way of the World,
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Chop the Cilantro, Nuts & Onion Wash and dry the Spinach leaves Cut Cantaloupe into 1/2" slices and arrange on Spinach
Place the lime juice, honey, purple onion, dried red peppers, salt & Cilantro into a blender, add oil in a slow steady stream. Turn off the blender then add Pistachios and "pulse" the blender until finely chopped, pour over the cantelooupe and spinach; store the dressing in refrigerator.
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