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8 oz Carton vanilla low-fat yogurt
1 tb Lemon juice
1 1/2 ts Poppy seeds
1 ts Grated orange rind
1 md Cantaloupe, peeled and seeded
25 Boston lettuce leaves
2 c Fresh blueberries
Combine first 4 ingredients; stir well. Cover and chill thoroughly.
Cut cantaloup lengthwise into 32 slices. Arrange 4 slices on each of
8 lettuce-lined serving plates; top each with 1/4 cup blueberries.
Spoon yogurt mixture over salads.
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