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Cantaloupe Salad

Serves: 6

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   1 cantaloupe large, cut into chunks
   1/2 cup onions thinly sliced rings
   1/2 pound bacon fully cooked Canadian sliced 1/8 inch thick
   2 tablespoons vermouth
   Poppy Seed Dressing


Place cantaloupe chunks and onion rings in a medium bowl. Cover and chill.

Cut bacon slices into strips. Place in a second medium bowl. Stir in vermouth; set aside.

To serve, combine Canadian bacon and vermouth with melon and onion rings. Pour on 3/4 cup of the dressing and toss; set remaining dressing aside for another use. Serve immediately.



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