Cantaloupe Cooler Salad

1 lg Cantaloupe; or 2 small

Lettuce leaves 1 lg Onion; thinly sliced and

- separated into rings 1/2 lb Bacon; cooked and crumbled

- about 12 slices
BLENDER POPPY SEED DRESSING
3/4 c Vegetable oil

1/3 c Honey

1/4 c Red wine vinegar

2 tb Poppy seeds

1 tb Onion; minced

1 tb Dijon mustard

1 ts Salt

Peel cantaloupe and cut into bite-size pieces; arrange on lettuce leaves. Top cantaloupe with onion and crumbled bacon. Drizzle dressing over salad. Blender Poppy Seed Dressing: Combine all ingredients in container of electric blender; process on low speed for 30 seconds. Chill thoroughly; stir well before serving. Yield: 1-1/4 cups. SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy Coleman.