Cantaloupe, Red Onion, & Walnut Salad

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.

• Ready In: 20 mins
• Serves: 4
• Yields: 1 Salad

Ingredients

• For The Orange Vinaigrette

• 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

• For The Salad

• 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.