Parma salad with melon dressing
6¾ oz, 12 spears
¼ pound(s), shredded
8 cup(s), chopped, mesclun
Uncooked bell pepper(s)
1 item(s), medium, red, seeded and thinly sliced
1 cup(s), diced, chopped
2 Tbsp, tarragon variety
Crushed red pepper flakes
- Snap off the bottoms of the asparagus spears. Combine the spears and water in a covered microwavable dish and microwave on High 1 minute. Cut the asparagus into chunks on the diagonal.
- In a large salad bowl, combine the asparagus, mesclun, ham, and bell pepper. Puree the cantaloupe, vinegar, oil, salt, sugar, and crushed red pepper in a food processor or blender. Pour the dressing over the salad and toss to coat.