Deb Fleming's Taking Care of Business Salad
Description
Courtesy of Deb FlemingDEB 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.
Ingredients
½–¾ c. raw, unsalted cashews (or pecans or walnuts)
12–16 oz. fresh baby spinach
1 cantaloupe
1 medium or large red onion
Big handfuls of blueberries or blackberries
Dressing for serving
Dressing
1 c. olive oil
1/3 c. honey
1/3 c. ketchup
¼ c. red wine vinegar
1 T. Worcestershire sauce
1 T. spicy mustard to taste
Finely grated onion to taste
Methods/steps
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.
Dressing
Add all ingredients to a mason jar, cover and shake well until blended.
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