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People can't resist digging into a salad made with colorful summer fruits. The unique dressing is what makes this salad a crowd-pleaser. I get compliments whenever I serve it, especially when I put it on the table in a melon boat. It's a warm-weather treat. -Terry Saylor, Vermillion, South Dakota
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 98 calories, trace fat (trace saturated fat), 0 cholesterol, 19 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Minted Melon Salad in Taste of Home June/July 1995, p25
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Reviewed on May. 11, 2013 by kjb76
Peaches weren't in-season when I made this so instead of water+sugar I just used the (extra-lite) syrup from 2 cans of peaches and it worked great. Also fresh raspberries and blackberries were on sale and blueberries weren't so I went with a mix of all three - nice colors.As for the potluck supper I took this to, there was so much food that every dish had at least a little bit of leftovers... every dish except this one. This was cleaned up quick and received universal praise. Definitely a crowd pleaser that I'll make again.
Peaches weren't in-season when I made this so instead of water+sugar I just used the (extra-lite) syrup from 2 cans of peaches and it worked great. Also fresh raspberries and blackberries were on sale and blueberries weren't so I went with a mix of all three - nice colors.
As for the potluck supper I took this to, there was so much food that every dish had at least a little bit of leftovers... every dish except this one. This was cleaned up quick and received universal praise. Definitely a crowd pleaser that I'll make again.
Reviewed on Oct. 19, 2010 by melodious88
Very fresh and light; perfect for a summer afternoon!
Reviewed on Jun. 21, 2010 by bterell
This makes a wonderful fruit salad. Have made it several times for special occassions.
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