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Melon Salad with Poppy Seed Vinaigrette

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

4 ServingsPrep/Total Time: 25 min.

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

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

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Melon Salad with Poppy Seed Vinaigrette (continued)

Directions (continued)

remaining vinaigrette. Yield: 4 servings.

Nutrition Facts: 1 cup spinach with 3/4 cup fruit mixture and 2 tablespoons dressing equals 202 calories, 14 g fat (2 g saturated fat), trace cholesterol, 330 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein.