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How To make Cantaloupe Cooler Salad

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1 lg Cantaloupe; or 2 small
Lettuce leaves 1 lg Onion; thinly sliced and
- separated into rings 1/2 lb Bacon; cooked and crumbled
- about 12 slices

BLENDER POPPY SEED DRESSING:

3/4 c Vegetable oil
1/3 c Honey
1/4 c Red wine vinegar
2 tb Poppy seeds
1 tb Onion; minced
1 tb Dijon mustard
1 ts Salt
Peel cantaloupe and cut into bite-size pieces; arrange on lettuce leaves. Top cantaloupe with onion and crumbled bacon. Drizzle dressing over salad. Blender Poppy Seed Dressing: Combine all ingredients in container of electric blender; process on low speed for 30 seconds. Chill thoroughly; stir well before serving. Yield: 1-1/4 cups. SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman.

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