Summer Salad
Take this with you to a cook out. When you read the ingredients dont be turned off. I made this for a group of my friends 7 years ago and since then its the request that I get asked to bring each time.
Take this with you to a cook out. When you read the ingredients dont be turned off. I made this for a group of my friends 7 years ago and since then its the request that I get asked to bring each time.
- 1 cantaloupe cut up into bite size pieces
- 1 honeydew melon cut up into bite size pieces
- 2 pints strawberries cut up into bite size pieces
- 1/2 pound boiled ham cut up into bite size pieces
- 1/2 pound rare roast beef cut up into bite size pieces
- 1 block sharp cheddar cheese cut up into bite size pieces
- 1 bottle italian dressing
- 1/2 pound salami cut up into bite size pieces
- Carbohydrate 39.9298237778713 g
- Cholesterol 88.4015630166667 mg
- Fat 46.1093931138817 g
- Fiber 4.37466665992277 g
- Protein 26.7320811497663 g
- Saturated Fat 12.4432731603566 g
- Serving Size 1 1 Serving (564g)
- Sodium 2437.47085967266 mg
- Sugar 35.5551571179486 g
- Trans Fat 5.59550842544652 g
- Calories 666 calories
Step-by-step
- Cut up all ingredients and put into your summer time bowl.
- Add the dressing to your liking. Only add a little bit though and taste
- Chill till its time to take to party. Set out for friends to dig in.
Scaling Ratios
Swapping the Italian dressing for a simple red wine vinaigrette alters the acidity balance significantly. Doubling this recipe requires maintaining a strict 1-to-1 ratio of fruit volume to cured meat weight. Exceeding two pounds of melon per bottle of dressing dilutes the salt penetration. Weigh ingredients on a digital scale rather than relying on volume measures to preserve texture.
Equipment and Prep
Uniform cube sizing prevents denser ingredients like cheddar from dominating smaller bites of cantaloupe. Standard chef knives work well, but a mandoline accelerates uniform meat slicing. Chill the assembled dish for precisely thirty minutes before serving to let lipids firm up without turning the melon mushy.
Storage Parameters
Salt draws moisture out of strawberries and melons rapidly via osmosis. Consume the mixture within four hours of dressing application to prevent structural breakdown. Store undressed components in separate airtight containers at 38 degrees Fahrenheit for up to twenty-four hours.
