Minted Blueberry-Fruit Salad
Creamy Mint Dressing (recipe follows)
1 3/4 cups fresh or frozen blueberries
1 large peach – pitted and sliced
1/2 large cantaloupe – cut into bite-sized pieces (about 2 cups)
1 head Boston or Bibb lettuce – torn into bite-size pieces (about 3 cups)
CREAMY MINT DRESSING 1/4 cup fresh mint leaves (1/4 to 1/2 cup) 1/4 cup vegetable oil 1/4 cup lime juice
2 tablespoons sugar
1/2 teaspoon grated lime peel
1/2 teaspoon salt
In a medium bowl place Creamy Mint dressing. Stir in blueberries, peach and cantaloupe. Allow fruit to marinate for about 30 minutes. To serve: Place lettuce in a large serving bowl; top with marinated fruit and the dressing; toss gently and serve immediately.
To Make Creamy Mint Dressing:
In a small bowl or measuring cup combine all dressing ingredients until well blended.
Yield: about 1/2 cup
Serving Ideas : Memorial Day means picnics and backyard barbecues. This refreshing salad is a perfect companion for grilled chicken or hamburgers.