Here’s a fruit salad that’s different
enough to be intriguing (it has
cucumber in it!), yet still appeals
to “conservative” eaters. Serve it
at a springtime brunch or lunch.
Makes
6 servings
Total Time
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Ingredients
FOR THE VINAIGRETTE—
FOR THE SALAD—
Test Kitchen Approved
Serve this springtime brunch salad with wedges of Artichoke-Prosciutto Frittata.
Instructions
Heat sugar, vinegar, salt, and mustard for the vinaigrette in a small saucepan over medium heat. Cook mixture until sugar is dissolved; remove from heat and transfer to a blender.
Drizzle oil into blender with machine running; process until vinaigrette is emulsified. Add yogurt, poppy seeds, and pepper; pulse to blend. Let dressing stand at room temperature while preparing salad.
Combine watermelon, the cubed cantaloupe, honeydew, cucumber, and mint in a large bowl. Just before serving, toss fruit with about 1/2 cup vinaigrette to coat. Chill remaining vinaigrette to serve with other salads. (It's great on spinach salad!) Divide salad among six Melon Bowls or spoon into six salad bowls.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 119
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 87mg 3%
% Daily Value*
Carbs 18g 6%
Fiber 1g 4%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.
