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.
INGREDIENTS
NutritionFor The Orange Vinaigrette
- 1⁄4cup orange juice, pref freshly squeezed
- 1
- 1 1⁄2tablespoons raspberry vinegar
- 3tablespoons extra virgin olive oil
- 1⁄8teaspoon salt
- 1⁄8teaspoon black pepper
For The Salad
- 1
- 1
- 2cups arugula
- 1
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DIRECTIONS
- To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.
- Slowly add the olive oil, whisking constantly until the mixture is smooth.
- Season with S&P.
- To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.
- Pour the dressing over the salad and toss well.
- Garnish with the remaining walnuts.
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