Cantaloupe cooler salad

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


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.

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