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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.


6 servings

Total Time

20 minutes

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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.

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