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Melon and Mozzarella Salad

Featured in the Honolulu Star-Advertiser on November 7, 2012.

Ingredients:

Melon and Mozzarella Salad

  • 3 cups fresh peaches (about 1 ½ pounds), peeled, coarsely chopped
  • 1 tub (8 ounces) fresh small mozzarella cheese balls, cut in half
  • 5 fresh basil leaves, chopped
  • 3/4 cup Lemon-Poppy Seed Dressing (see recipe below)
  • 4 cups watermelon, skin removed, seeded and cubed
  • 4 cups honeydew melon, peeled, seeded and cubed
  • 3 cups fresh strawberries, sliced
  • 2 cups seedless grapes

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 shallots, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt

Directions:

  1. Toss peaches, mozzarella and basil with 1/4 cup lemon-poppy seed dressing; set aside.
  2. Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl.
  3. Can be served immediately, or cover and chill up to 8 hours.
  4. Drizzle salad with remaining 1/2 cup dressing just before serving.

Makes 12 servings.

Lemon Poppy Seed Dressing:

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

Makes ¾ of cup of dressing.

Approximate Nutrient Analysis per serving:
210 calories, 11 g fat, 3 g saturated fat, 10 mg cholesterol, 200 mg sodium, 26 g carbohydrate, 2 g fiber, 21 g sugar, 6 g protein

Approximate Nutrient Analysis per 2 Table serving:
150 calories, 13 g fat, 1.5 g saturated fat, 0 mg cholesterol, 100 mg sodium, 0 g carbohydrate, 0 g fiber, 9 g sugar, 0 g protein

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