Melon Salad with Poppy Seed Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This salad is so refreshing because of the delicious ripe melon. The dressing is also very good on spinach.—Priscilla Gilbert, Indian Harbour Beach, Florida Ingredients:
1 cup each cubed cantaloupe, honeydew and seedless watermelon |
1/2 cup chopped cucumber |
2 tablespoons coarsely chopped fresh mint |
2 tablespoons sugar |
2 tablespoons white wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon ground mustard |
1/4 cup canola oil |
1 tablespoon plain yogurt |
1 teaspoon poppy seeds |
4 cups fresh baby spinach |
Directions:
1. In a large bowl, combine the melon, cucumber and mint; cover and refrigerate until serving.
2. 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.
3. 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.
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