This was delicious so had to post. Includes basil from garden, so it counts as garden related!
I did not grow the fruit, however, maybe next year!
3c. peeled chopped peaches
8 oz FRESH mozzarella cubed or sliced
3Tbs fresh basil snipped
3/4 cup Lemon Poppyseed Dsg
4cups watermelon seeded & cubed
2cups honeydew melon
1 cup mango(i threw this in because i had it!)
3 cups fresh strawberries sliced
2 cups seedless green grapes cut in half
Toss first 3 ingredients with 1/4 cup Lemon Poppyseed Dressing. Layer watermelon, peach mix, honeydew, berries, and grapes in a large glass dish or bowl. Serve immediately or chill for up to 8 hours. Toss with remaining 1/2 cup dressing . Garnish with fresh mint sprig!
Lemon Poppyseed Dressing
Using small processor, blend 2/3 cup veggie oil, 2 Splenda packets, sprinkle of sugar, 1/3 cup lemon juice, 1 & 1/2 Tablespoons poppy seeds, 2 heaping Tablespoons chopped onion, 1Tablespoon Dijon mustard and a shot of salt. Store in fridge for 1 week, serve at room temp, flavor’s better!
Salad snatcher lurks…Recipe adapted from August 2010 issue, Southern Living magazine!
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