Yield: 8 Servings
Measure | Ingredient |
---|---|
1 large | Cantaloupe; or 2 small |
\N \N | 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 |
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.