Directions:
- In a large bowl, combine the melon, cucumber and mint; cover and refrigerate until serving.
- For vinaigrette, in a small saucepan, combine the sugar, vinegar, salt and mustard. Cook and stir over medium heat until sugar is dissolved. Cool. Transfer to a blender. While processing, gradually add oil in a steady stream. Stir in yogurt and poppy seeds.
- Pour half of the vinaigrette over melon mixture; toss to coat. Arrange spinach on a serving platter; top with melon. Drizzle with remaining vinaigrette. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.76 Kcal (723 kJ) | ||
| Calories from fat | 126.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.05g | 22% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 0% | |
| Sodium | 330.18mg | 14% | |
| Potassium | 364.79mg | 8% | |
| Total Carbs | 10.22g | 3% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 27.6mg | 46% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45.4mg | 252% | |
| Calcium | 66.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 133.98 Kcal (561 kJ) | ||
| Calories from fat | 98.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 22% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 256.07mg | 14% | |
| Potassium | 282.9mg | 8% | |
| Total Carbs | 7.92g | 3% | |
| Sugars | 6.08g | 31% | |
| Dietary Fiber | 1.63g | 8% | |
| Protein | 1.37g | 4% | |
| Vitamin C | 21.4mg | 46% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 35.2mg | 252% | |
| Calcium | 51.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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