W H A T ’ S C O O K I N G
SMOKED SALMON
AND MELON SALAD
Make this for brunch or a light, no-cook
dinner. Lively, spicy-sweet cardamom adds
depth of flavor to the dish and complements
the smoky salmon and cool melon.
start to finish: 25 MIN.
1
recipe Yogurt-Cardam om
Dressing,
right
/3
cup mint leaves, coarsely chopped
1
tsp. finely shredded lemon peel
/4
tsp. cracked black pepper
’/2
a cantaloupe, peeled and cut in thin
wedges (about 2 cups)
2
cups thinly sliced fennel
2
cups blueberries or seedless
red grapes
8
oz. smoked salmon, skin and bones
removed, coarsely broken
’/2
a honeydew melon, cut in cubes
and/or balls (about 2 cups)
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 SERVINGS.
a
h e a d
s t a r t
yogurt-cardamom DRESSING In small
bowl combine one 6-oz. carton plain
lowfat yogurt, V i cup olive oil,
2 Tbsp. lemon juice, 1 Tbsp. honey,
1 clove minced garlic,
1/ 2
tsp. ground
cardamom or ground nutmeg,
1/ 2
tsp.
cracked black pepper, and 1/4 tsp. salt.
each SERVING
239 cal, 12 g fat (2 gsat. fat),
10 mg chol, 452 mg sodium, 26 g carbo, 3 g
fiber, 10 gpro. Daily Values 33% vit. A, 77%
vit. C, 9% calcium, 10% iron.
1
®
t o
m a ke
t h e s e
s a l a d s
in
a d v a n c e
o r
t o
t o t e
,
prepare the dressings separately and store in a ja r o r other airtight container.
Refrigerate dressings and undressed salads, covered, up to 24 hours. As an exception,
half of the dressing should be added to the Pork and Noodle Salad before chilling. For
a picnic, any of these salads can be layered in glass jars fo r individual servings.
182
JUNE
2009
BETTER HOMES AND GARDENS
