Shelly's Recipe

STRAWBERRY-PINEAPPLE ICEBERG WEDGES

Category: Salad

1 (16 oz) 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 (recipe follows)

Cut first 4 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. Serves 6

Yogurt-Poppy Seed Dressing
1 cup plain Greek or plain yogurt
2 tbsp honey
2 tbsp fresh lemon juice
1 tsp poppy seeds

Whisk together all ingredients a small bowl. Store in an airtight container in refrigerator up to 5 days. Makes 1 cup