3 Tbsp honey
2 Tbsp lime juice
1 Tbsp vegetable oil
3 cup fresh spinach leaves, torn into bite-sized pieces
2 cup cubed cantaloupe
1 large avocado, peeled, pitted and cut into cubes (about 1 cup)
¼ cup toasted slivered blanched almonds
1. Beat the picante sauce, honey, lime juice and oil in a large bowl with a fork or whisk.
2. Add the spinach, cantaloupe and avocado and toss to coat. Sprinkle with the almonds. Serve immediately.
Tip: To toast the almonds, arrange the almonds in a single layer in a shallow baking pan. Bake at 350°F. for 10 minutes or until they're lightly browned.