Cantaloupe Cooler Salad Recipe




Cantaloupe Cooler Salad Ingredients

1 large cantaloupe, or 2 small
1 lettuce leaves
1 large onion, thinly sliced and separa
1/2 lb bacon, cooked and crumbled abou

BLENDER POPPY SEED DRESSING

3/4 cup vegetable oil
1/3 cup honey
1/4 cup red wine vinegar
2 tbsp poppy seeds
1 tbsp onion, minced
1 tbsp dijon mustard
1 tsp salt

A Recipe for
Cantaloupe Cooler Salad

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


This is a recipe for Cantaloupe Cooler Salad from the recipe cookbook of Recipes-to-go (Fruit)


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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Cantaloupe Cooler Salad

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes







Cantaloupe Cooler Salad Directions

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.

Serves: 8

 

 

 

 

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Cantaloupe Cooler Salad Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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