CANTALOUPE SALAD

A scrumptious cantaloupe salad that will wondering where it's been all your life. A yummy basil honey dressing is the perfect finish to a dish with fresh melon, bacon, and mozzarella!

Course Salad, Salad Dressing, Salad/ Side Dish

Cuisine American

Keyword appetizers, fruit, salad, summer

Prep Time 30

Cook Time 10

Servings

Calories 455kcal

Author Luci Petlack

Ingredients

6 slices thick-cut bacon chopped
4 ½ cups chopped romaine lettuce 1 small head or a 9-ounce bag
¼ cup thinly sliced red onion
1 ½ cups diced cantaloupe ¼ of a medium melon
4 ounces mozzarella pearls
Small basil leaves for garnish

Basil Honey Dressing

¼ cup tightly packed basil leaves
¼ cup extra virgin olive oil
1 teaspoon honey
1 teaspoon fresh lime juice
¼ teaspoon garlic powder
¼ teaspoon salt

Instructions

Heat a large non-stick skillet over medium-high. Add the bacon and cook, stirring often, until it browns and fat renders in the pan, 8 minutes. Turn off the heat and let the bacon sit in the pan for 2 more minutes. It will continue to cook and crisp up in the hot fat. Spoon the bacon from the pan onto a plate covered with a paper towel.
While the bacon cooks, make the dressing. Combine all ingredients in a small food processor or blender and puree until smooth, about 30 seconds. Set aside.
Add the lettuce and red onion to a large bowl. Add half of the dressing and use tongs to toss the salad and coat it in the dressing. Transfer the greens to a serving plate. Top with the bacon, cantaloupe, and mozzarella pearls. Drizzle with the remaining dressing and garnish with small basil leaves just before serving.

Notes

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