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Saturday, June 30, 2012

A Summer Salad From Saturday Beefcake



Lime Zest, two teaspoons
Fresh Lime Juice, three tablespoons
Honey, one tablespoon
Basil, fresh leaves, two ounces
Ground Black Pepper, half teaspoon
Virgin Olive Oil, two ounces
Cantaloupe/Musk Melons, small, two
Blue Cheese/Gorgonzola Piccante, one cup, crumbled
Pecans or Walnuts, half cup
Sea Salt




1. Combine lime zest and juice, honey, basil and pepper in medium bowl. Gradually whisk in olive oil to dress
2. Using 1-inch melon baller, scoop out cantaloupe and transfer melon balls to large bowl. Add cheese and pecans.
3. Drizzle dressing over salad and toss until well coated.
4. Season with salt, serve and enjoy!

(Courtesy of Food.com)



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