Cantaloupe and Blue Cheese Salad

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Total Time
15mins
Prep 10 mins
Cook 5 mins

This is from the Sept 08 issue of Cook's Country. I made this for a family bbq over the summer and everyone loved it. It's suggested to use a mild blue cheese, such as a gorgonzola, in this recipe. If you don't have a melon baller, cut the melon into 1-inch pieces. Toast the pecans in a dry skillet over medium heat, shaking often until golden, about five minutes.

Ingredients Nutrition

Directions

  1. For the dressing: Combine lime zest and juice, honey, basil and pepper in medium bowl. Gradually whisk in olive oil.
  2. For the salad: Using 1-inch melon baller, scoop out cantaloupe and transfer melon balls to large bowl.
  3. Add cheese and pecans.
  4. Drizzle dressing over salad and toss until well coated.
  5. Season with salt, serve and enjoy!
Most Helpful

4 5

Interesting flavors, I wasn't sure about the lime/blue cheese pairing but it was really good and a great way to add a little spring-time to a winter meal. I served this with grilled ham and garlic-mashed potatoes.