Ingredients

• 1  recipe Yogurt-Cardamom Dressing, recipe below
• 1/3  cup mint leaves, coarsely chopped
• 1  tsp. finely shredded lemon peel
• 1/4  tsp. cracked black pepper
• 1/2  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
• 1/2  a honeydew melon, cut in cubes and/or balls (about 2 cups)

Directions

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 servngs.

Yogurt-Cardamom Dressing: In small bowl combine one 6-ounce carton plain lowfat yogurt, 1/4 cup olive oil, 2 Tbsp. lemon juice, 1 Tbsp. honey, 1 clove minced garlic, 1/2 tsp. ground cardamon or ground nutmeg, 1/2 tsp. cracked black pepper, and 1/4 tsp. salt.