Ingredients
3/4
cup Yoplait® fat-free plain yogurt
2
tablespoons olive oil
2
tablespoons lemon juice
1
tablespoon honey
1
clove garlic, minced
1/2
teaspoon ground cardamom or ground nutmeg
1/4
teaspoon salt
3/4
teaspoon cracked black pepper
1/3
cup fresh mint leaves, coarsely chopped
1
teaspoon finely shredded lemon peel
1/2
of a medium cantaloupe, peeled and cut into thin wedges (about 2 cups)
2
cups thinly sliced fennel
2
cups fresh blueberries, seedless red grapes, or Cascadian Farm™ frozen organic blueberries, thawed
8
ounces smoked salmon, skin and bones removed, coarsely broken
1/2
of a medium honeydew melon, cut into cubes or balls (about 2 cups)
Preparation
For dressing: In a small bowl, combine yogurt, olive oil, lemon juice, honey, garlic, cardamom, salt, and 1/2 teaspoon of the pepper. Set aside.
In a small bowl, combine mint, lemon peel, and the remaining 1/4 teaspoon 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 dressing.
