Recipe - Cantaloupe Cooler Salad

1 lg Cantaloupe; or 2 small
Lettuce leaves
1 lg Onion; thinly cut or sliced up and
separated into rings
One half pound Bacon; cooked and crumbled
about 12 slices

BLENDER POPPY SEED DRESSING
Three fourths cup Vegetable oil
1/3 cup Honey
One fourth cup Red wine vinegar
2 tablespoon Poppy seeds
1 tablespoon Onion; minced
1 tablespoon Dijon mustard
1 teaspoon Salt

Peel cantaloupe and cut into bitesize 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: 1One fourth cups.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.