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Fruit: Melon-and-Mozzarella Salad




Source of Recipe


sunset.com


Recipe Introduction


This rainbow of summer fruit makes an elegant presentation and a refreshing side for a luncheon, brunch, or dinner. Layer and chill the salad up to eight hours in advance.




List of Ingredients




3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
3 tablespoons chopped fresh basil
3/4 cup Lemon-Poppy Seed Dressing* (recipe below)
4 cups seeded and cubed watermelon
4 cups cubed honeydew melon
3 cups sliced fresh strawberries
2 cups seedless green grapes, cut in half
Garnishes: fresh raspberries, mint leaves


Recipe



1. Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing.

2. Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.


SERVES 8-10

* Lemon-Poppy Seed Dressing

2/3 cup vegetable oil
1/2 cup sugar
1/3 cup fresh lemon juice
1 1/2 tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt

Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.