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Cantaloupe Arugula Salad with Poppy Seed Dressing

A refreshing blend of crisp arugula and sweet cantaloupe, drizzled with a light poppy seed dressing, perfect for summer gatherings or as a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole cantaloupe, peeled and cubed Choose a ripe cantaloupe for the best flavor.
  • 4 cups arugula Wash thoroughly and remove any tough stems.
  • 1/4 cup poppy seed dressing Use store-bought or homemade dressing.
  • to taste Salt
  • to taste Pepper
Optional Ingredients
  • Feta cheese For added creaminess.
  • Nuts (such as walnuts or pecans) For added crunch.

Method
 

Preparation
  1. Wash the arugula thoroughly and remove any tough stems.
  2. Peel the cantaloupe, cut it in half, scoop out the seeds, and slice it into cubes.
Mixing
  1. In a large mixing bowl, combine the arugula with the cantaloupe cubes.
Dressing
  1. Drizzle the poppy seed dressing over the salad.
  2. Sprinkle salt and pepper to taste.
  3. Gently toss the salad to ensure the dressing is evenly distributed without bruising the arugula.
Optional Additions
  1. If using, add feta cheese or nuts and give the salad another gentle toss.
Serving
  1. Serve immediately for the best taste, or refrigerate for no longer than an hour.

Notes

Store leftovers in an airtight container in the refrigerator for up to 24 hours. Avoid freezing the salad as the texture will change.