Cantaloupe, Red Onion, & Walnut Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fresh tasting and refreshing. NOTE: To toast the walnuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, about 8-10 minutes. Spread the nuts on a baking sheet to cool completely before using. Ingredients:
1/4 cup orange juice, pref freshly squeezed |
1 tablespoon lemon juice, pref freshly squeezed |
1 1/2 tablespoons raspberry vinegar |
3 tablespoons extra virgin olive oil |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 (3 lb) cantaloupe, cut into 1 inch cubes |
1 small red onion, thinly sliced |
2 cups arugula |
1 cup walnuts, chopped and toasted |
Directions:
1. To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.
2. Slowly add the olive oil, whisking constantly until the mixture is smooth.
3. Season with S&P.
4. To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.
5. Pour the dressing over the salad and toss well.
6. Garnish with the remaining walnuts.
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