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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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 remaining vinaigrette.
Nutrition Facts
1 each: 202 calories, 14g fat (2g saturated fat), 0 cholesterol, 330mg sodium, 19g carbohydrate (17g sugars, 2g fiber), 2g protein.

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  • bltbananas
    Aug 7, 2013

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