Cantaloupe Blueberry Salad

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.

Printer friendly version: Cantaloupe Blueberry Salad

Click Back to return here.