Fruit Salad with Cantaloupe, Honeydew, Pineapple, and Dill
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
2-3 cups cantaloupe, cut into pieces about 1 inch square
2-3 cups honeydew, cut into pieces about 1 inch square
1 cup pineapple, cut into pieces about 1 inch square
4-6 T Spinach Salad Dressing
2-3 T chopped fresh dill
1/4 cup red wine vinegar
1/4 cup sugar or Splenda
1 tsp. finely minced fresh garlic
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dry mustard powder
1/4 tsp. onion powder
1/2 cup extra virgin olive oil
Directions
In a small bowl, whisk together the red wine vinegar, sugar or Splenda, garlic, salt, black pepper, dry mustard, and onion powder. When those ingredients are well combined, whisk in olive oil and let dressing flavors blend while you prep other ingredients. This makes a lot more than you need for this salad, but I recommend you make the whole amount and have fun thinking of things to eat it on!Wash dill and spin dry or dry with paper towels. Remove large stems, then finely chop dill. Cut cantaloupe, honeydew, and pineapple into pieces about 1 inch square. Combine melon in glass or plastic bowl. Toss with desired amount of dressing, then add dill and stir to distribute. This is best served right away, but it will keep in the refrigerator for about a day.