Ingredients Jump to Instructions ↓

  1. 1 cup each cubed cantaloupe, honeydew and seedless watermelon

  2. 1/2 cup chopped cucumber

  3. 2 tablespoons coarsely chopped fresh mint

  4. 2 tablespoons sugar

  5. 2 tablespoons white wine vinegar

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon ground mustard

  8. 1/4 cup canola oil

  9. 1 tablespoon plain yogurt

  10. 1 teaspoon poppy seeds

  11. 4 cups fresh baby spinach

Instructions Jump to Ingredients ↑

  1. 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.


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