cups chopped onions
clove garlic, minced
cup cider vinegar
tablespoons honey
teaspoon white pepper
cup mayonnaise
cup sour cream
cup plain yogurt
teaspoon salt
medium cantaloupe
cup crumbled feta cheese
bunch arugula
small lemon peel, grated
cup olive oil
tablespoons balsamic vinegar
bunch fresh basil
teaspoon salt
teaspoon pepper
1 ¾
1
3
¼
¼
1
2
1
1
4
2
1
4
onion and garlic; cover and cook 8 minutes or until tender.
add vinegar, honey, and white pepper; stir well. Bring to
a boil over medium-high heat, and cook, uncovered, 10
minutes or until onion is deep golden and liquid evapo-
rates, stirring occasionally. cool completely and place in a
container.
On Board: combine the onion mixture, mayonnaise, and
remaining ingredients in a bowl; stir well. Place in a contain-
er or serving dish, cover and chill until ready to serve. serve
with crackers, bagel chips or garlic toast.
Using a melon ball tool or a teaspoon, make melon balls
out of the cantaloupe and place in a container. Wash the
arugula, dry thoroughly, tear, and place in a container. Zest
the lemon and place in a container. Wash, dry and chop the
basil. in a small bowl, whisk together the olive oil, vinegar,
basil, salt and pepper. Place in a container.
On Board: cut the tomatoes in half. in a large bowl, mix
the tomatoes and melon balls gently. add the feta cheese,
arugula and lemon zest and gently mix well. Pour the dress-
ing over the salad just before serving and toss to coat well.
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