This fall salad recipe was created to be served with The Best Pork Tenderloin Recipe for Fall and Roasted Root Vegetable Hash. But it can easily stand alone. Just add chicken and it is a healthy, balanced meal! However, if you do make it with the pork, the combination of pork, chutney and salad is delicious and full of seasonal flavors.
Cantaloupe season in Colorado starts in mid-July and lasts until about mid-October. Therefore this salad is best suited for early fall, when the melon is still locally available and fresh.
The mozzarella pearls can easily be left on the side if you have dairy-free eaters.
Lardons are a fancy French term for large bacon bits. The trick for making them is on the stove slowly, with low heat, in some water. A thick but bacon (about 1/4″) is best.
The balsamic dressing is quick and easy to make and is versatile enough for your everyday salad, if you have leftovers!
- 5 oz of baby romaine
- 2 cups of diced cantaloupe
- 8 oz bacon lardons
- 4 oz mozzarella pearls (optional)
- 1/2 cup balsamic vinegar
- 1/2 t Dijon mustard
- 1/2 cup olive oil
- salt and pepper to taste
- Prepare dressing: whisk all ingredients together.
- Prepare ingredients for salad and toss together. Or, start with lettuce and layer with toppings.
Amount Per Serving: Calories: 652 Total Fat: 54g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 37g Cholesterol: 79mg Sodium: 1247mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 27g