Healthified Tangy Smoked Salmon Layered Salad

 

3/4

cup Yoplait® plain fat-free yogurt

2

tablespoons olive oil

2

tablespoons lemon juice

1

tablespoon honey

1

clove garlic, minced

1/2

teaspoon ground cardamom or ground nutmeg

1/4

teaspoon salt

3/4

teaspoon cracked black pepper

1/3

cup fresh mint leaves, coarsely chopped

1

teaspoon finely shredded lemon peel

1/2

of a medium cantaloupe, peeled and cut into thin wedges (about 2 cups)

2

cups thinly sliced fennel

2

cups fresh blueberries, seedless red grapes, or Cascadian Farm® frozen organic blueberries, thawed

8

ounces smoked salmon, skin and bones removed, coarsely broken

1/2

of a medium honeydew melon, cut into cubes or balls (about 2 cups)

• 1 For dressing: In a small bowl, combine yogurt, olive oil, lemon juice, honey, garlic, cardamom, salt, and 1/2 teaspoon of the pepper. Set aside.
• 2 In a small bowl, combine mint, lemon peel, and the remaining 1/4 teaspoon 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 dressing.