Strawberry Pineapple Iceberg Wedges

By ctaubenheim

Southern Living Magazine

Ingredients

• 1 16oz pkg fresh strawberries, hulled
• 1/2 medium pineapple, peeled and cored
• 1/2 medium honeydew melon
• 1/4 small cantaloupe
• 2 Tbsp chopped fresh mint
• 1 head iceberg lettuce, cored and cut into 6 wedges
• kosher salt and freshly ground pepper to taste
• YOGURT POPPY SEED DRESSING
• 1 cup plain Greek or plain yogurt
• 2 Tbsp honey
• 2 Tbsp fresh lemon juice
• 1 tsp poppy seeds

Preparation

Step 1

SALAD; Cut first four ingredients into 1/4 inch pieces (about 2 cups each cubed strawberries, pineapple, and honeydew melon and 1 cup cubed cantaloupe). Toss with mint. Arrange 1 lettuce wedge on each of 6 serving plates. Top evenly with fruit mixture. Sprinkle with salt and pepper to taste. Drizzle with Yogurt-Poppy Seed Dressing.

YOGURT-POPPY SEED DRESSING: Whisk together all ingredients in a small bowl. Store in an airtight container in refrigerator up to 5 days.