Easily transform this colorful
side dish salad into a main dish salad by adding cooked beef,
poultry or ham strips.
Fruit
Salad with Creamy Poppy Dressing
- Fruit Salad:
1 head Boston lettuce
2 cups spinach leaves
1 cantaloupe, sliced
1 cup seedless grapes
1 avocado, sliced
1 small red onion, sliced
1/2 cup pecan halves, toasted
-
- Creamy Poppy Dressing:
3/4 cup sour cream
1/2 cup plain yogurt
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon poppy seed
- For Fruit Salad: Line
four dinner plates with lettuce; top with spinach leaves. Arrange
remaining ingredients on spinach leaves. Serve with Creamy Poppy
dressing.
- For Creamy Poppy Dressing:
Combine all ingredients; mix well. Chill several hours.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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