Cantaloupe cooler salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Cantaloupe; or 2 small |
| Lettuce leaves | ||
| 1 | large | Onion; thinly sliced and separated into rings |
| ½ | pounds | Bacon; cooked and crumbled about 12 slices |
| ¾ | cup | Vegetable oil |
| ⅓ | cup | Honey |
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Poppy seeds |
| 1 | tablespoon | Onion; minced |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Salt |
Directions
BLENDER POPPY SEED DRESSING
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: 1-¼ cups.
SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman.