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Ingredients
| mint leaves (whole): 1/3 cup |
| black pepper: 1/4 tsp |
| fennel (sliced): 2 cups |
| grapes: 2 cups (red) |
| pink salmon: 8 oz |
Smoked salmon and melon salad
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. Prepare Yogurt-Cardamom Dressing; set aside.
2. In small bowl combine mint, lemon peel, and pepper; set aside. In a trifle dish or straight-sided glass serving bowl place cantaloupe, fennel, blueberries, salmon, and honeydew. Sprinkle with mint mixture. Serve with Yogurt-Cardamom Dressing. Makes 6 servngs.
Yogurt-Cardamom Dressing: In small bowl combine one 6-ounce carton plain lowfat yogurt, 1/4 cup olive oil, 2 Tbsp. lemon juice, 1 Tbsp. honey, 1 clove minced garlic, 1/2 tsp. ground cardamon or ground nutmeg, 1/2 tsp. cracked black pepper, and 1/4 tsp. salt.