Print Options

Back to Melon Salad with Poppy Seed Vinaigrette >

Include these items:

Taste of Home Logo

Melon Salad with Poppy Seed Vinaigrette

 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.


  • 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


  • 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

2 of 2

Melon Salad with Poppy Seed Vinaigrette (continued)

Directions (continued)

  • remaining vinaigrette. Yield: 4 servings.
Nutritional 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.