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Side Dishes

Melon Salad with Poppy-Seed Vinaigrette

Here’s a fruit salad that’s different enough to be intriguing (it has cucumber in it!), yet still appeals to “conservative” eaters. Serve it at a springtime brunch or lunch.

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Ingredients

FOR THE VINAIGRETTE—

FOR THE SALAD—

Serve this springtime brunch salad with wedges of Artichoke-Prosciutto Frittata.

Instructions

Heat sugar, vinegar, salt, and mustard for the vinaigrette in a small saucepan over medium heat. Cook mixture until sugar is dissolved; remove from heat and transfer to a blender.

Drizzle oil into blender with machine running; process until vinaigrette is emulsified. Add yogurt, poppy seeds, and pepper; pulse to blend. Let dressing stand at room temperature while preparing salad.

Combine watermelon, the cubed cantaloupe, honeydew, cucumber, and mint in a large bowl. Just before serving, toss fruit with about 1/2 cup vinaigrette to coat. Chill remaining vinaigrette to serve with other salads. (It's great on spinach salad!) Divide salad among six Melon Bowls or spoon into six salad bowls.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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