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.
FOR THE VINAIGRETTE—
FOR THE SALAD—
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.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 87mg 3%
Carbs 18g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.