Melon Salad With Poppy Seed Vinaigrette

1. 1

   In a large bowl, combine the melon, cucumber and mint; cover and refrigerate until serving.

2. 2

   For vinaigrette, in a small saucepan, combine the sugar, vinegar, salt and mustard. Cook and stir over medium heat until sugar is dissolved. Cool. Transfer to a blender. While processing, gradually add oil in a steady stream. Stir in yogurt and poppy seeds.

3. 3

   Pour half of the vinaigrette over melon mixture; toss to coat. Arrange spinach on a serving platter; top with melon. Drizzle with remaining vinaigrette.

* Per serving · 4 servings · Values may vary.

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