MAKES 4 SERVINGS
I have a couple of suggestions for a cool salad. Make one of sliced avocados and sliced grapefruit served on a bed of watercress and dabbed with a bit of Roquefort dressing. Or, this salad may appeal.
- 3 cups cantaloupe balls
- 2 cups honeydew melon balls
- 4 ounces thinly sliced ham or prosciutto, cut into strips
- 4 ounces shredded provolone cheese
- lettuce leaves
- Poppy Seed Dressing (recipe follows)
Combine the cantaloupe and melon balls with the ham or prosciutto and the cheese. Toss gently to mix, cover, and chill. When ready to serve, arrange in a lettuce-lined bowl and drizzle with the poppy seed dressing.
Poppy Seed Dressing
MAKES 6 SERVINGS
- 1/3 cup sugar
- 1/2 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon grated onion
- 1 cup vegetable oil
- 1 tablespoon poppy seeds
Combine the sugar, vinegar, salt, dry mustard, and onion in a blender or food processor. Process for 30 seconds. With the machine on, gradually add the oil in a slow, steady stream. Stir in the poppy seeds. Store in an airtight container until ready to use.
This recipe comes to us courtesy of Louisiana Cookin’ Magazine.