Creamy Dressed Cantaloupe Blueberry Salad
1 (8 oz) container vanilla low-fat yogurt
1 Tbsp lemon juice
1 1/2 tsp poppy seeds
1 tsp orange zest
1 medium size cantaloupe, cleaned and sliced into crescent shapes
24 Boston lettuce leaves
2 cups fresh blueberries
Combine the yogurt, lemon juice, poppy seeds, and orange zest in a bowl and whisk until
smooth and creamy; cover and put in refrigerator to chill.
Divide the lettuce leaves between 8 chilled salad plates, then top with the sliced cantaloupe,
arranging evenly between plates.
Spoon 1/4 cup of the blueberries over each salad, then drizzle the yogurt dressing over each
salad and serve immediately.
Makes 8 salads.
