| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Grains |
|
Salads, Dressings, Fruits, Vegetables |
8 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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: 1-1/4 cups.
SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.
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