Deb Fleming's Taking Care of Business Salad
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Courtesy of Deb Fleming
DEB FLEMING says she's on the "flip side of the record"—handling the business aspects for performing artists (several from this party!). To find out what she's up to, visit her Facebook page at facebook.com/LiveOakMusic.
Super easy
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PrintIngredients
For 3 Person(s)
Recipe
- 6 slices of lean bacon (pepper bacon adds a nice spike to it)
- 1/2 cups raw, unsalted cashews (or pecans or walnuts)
- 12 ounces fresh baby spinach
- 1 cantaloupe
- 1 medium or large red onion
- Big handfuls of blueberries or blackberries
- Dressing:
- 1 cups olive oil
- 1/3 cups honey
- 1/3 cups ketchup
- 1/4 cups red wine vinegar
- 1 tablespoons Worcestershire sauce
- 1 tablespoons spicy mustard to taste
- Finely grated onion to taste
Deb Fleming's Taking Care of Business Salad Directions
- Fry the bacon until crisp and set aside to drain, reserving 1 to 2 tablespoons of bacon fat.
- Add the nuts to the pan and sauté lightly until brown or crispy. Set aside to drain and cool.
- Wash the spinach leaves, tear them into small pieces if needed and let dry.
- Peel and cut the cantaloupe into bite-size pieces. Peel and thinly slice the onion into rings. Rinse the berries.
- In a large serving bowl, loosely mix the spinach, cantaloupe, crumbed bacon, nuts and berries and lightly dress just before serving.
- To make the dressing, add all ingredients to a mason jar, cover and shake well until blended.
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