Melon Salad with Poppy Seed Vinaigrette Recipe

Melon Salad with Poppy Seed Vinaigrette Recipe
Melon Salad with Poppy Seed Vinaigrette Recipe photo by Taste of Home
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Melon Salad with Poppy Seed Vinaigrette Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 remaining vinaigrette. Yield: 4 servings.
Originally published as Melon Salad with Poppy Seed Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p217

Nutritional Facts

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

  • 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
  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.
Originally published as Melon Salad with Poppy Seed Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p217

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