Melon Salad with Poppy-Seed Vinaigrette

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.


6 servings

Total Time

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


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

Nutritional Facts

Per serving

Calories: 119

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 87mg 3%

Carbs 18g 6%

Fiber 1g 4%

Protein 1g

*Percent Daily Values are based on a 2,000 calorie diet.

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