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  • Strawberry-Pineapple Iceberg Wedge ( Sharon's variation: Strawberry-Blueberry-Kiwi Wedge)

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    Strawberry-Pineapple Iceberg Wedge ( Sharon's variation: Strawberry-Blueberry-Kiwi Wedge)
    Prep time:
    Servings: 6
    by Sharon McAndrews Burkey
    29 recipes
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    How can it be that we have a 25 year old ? When I'm still 25 myself! Ha ha ha! Yes, it's true, and very blessed the past 25 years to have Our Laura in our lives! For her birthday lunch, she requested our Family's Scalloped Potatoes and Ham Dish, Green Beans, Good rolls, Chocolate Éclair Cake (which she thought was a family recipe, but has found out it's one of the many favorites in Church cookbooks!) She couldn't make up her mind on which type of salad... Green or Fruit? So, thinking that in mind, I remember I came across in my cherished "Southern Living Cookbook Annuals" 2008 in the April section. Strawberry-Pineapple Iceberg Wedge with Yogurt-Poppy Seed Dressing. In a pinch, you can substitute with your favorite Poppy Seed Dressing in your local store, which I had on hand and used this time. When shopping for the pineapple, it was 6 DOLLARS for ONE Pineapple! Needless to say, being the budget minded person I am, I substituted with Blueberries and Kiwi and I used my Apple Mint in my herb garden, instead of regular mint. Laura seemed very pleased and said it's so "fancy"! And of course, we were caught up in the moment and forgot to take pictures of our birthday Girl! Sorry, I don't have pictures to share. I hope you enjoy some of our many "Family's Recipes"! :)Yogurt and honey replace the oil and sugar typically found in the classic for a healthful, here-and-now dressing. They prefer Greek yogurt for its thick, rich flavor, but plain yogurt can be substituted for a thinner dressing.

    Ingredients

    • Look for seeded melon halves in the produce department to save a little time
    • Ingredients
    • 1 (16-oz.) package fresh strawberries, hulled
    • 1/2 medium pineapple, peeled and cored
    • 1/2 medium honeydew melon
    • 1/4 small cantaloupe
    • 2 Tablespoons chopped fresh mint
    • 1 head iceberg lettuce, cored and cut into 6 wedges
    • Kosher salt and freshly ground pepper to taste
    • This recipe goes with Strawberry-Pineapple Iceberg Wedges
    • Yield: Makes 1 cup
    • Ingredients
    • 1 cup plain Greek or plain yogurt
    • 2 Tablespoons honey
    • 2 Tablespoons fresh lemon juice
    • 1 teaspoon poppy seeds

    Directions

    1. Prep: 30 minutes.Yield: Makes 6 servings
    2. 1. Cut first 4 ingredients into 1/4-inch pieces ( about 2 cups each cubed strawberries, pineapple, and honeydew melon and 1 cup cubed cantaloupe). Toss with mint.
    3. 2. Arrange 1 lettuce wedge on each of 6 serving plates. Top evenly with fruit mixture. Sprinkle with salt and pepper to taste. Drizzle with Yogurt-Poppy Seed Dressing.
    4. This recipe goes with Strawberry-Pineapple Iceberg Wedges Yogurt-Poppy Seed Dressing
    5. Prep: 10 minutes
    6. Whisk together all ingredients in a small bowl.
    7. Store in an airtight container in refrigerator up to 5 days.
    8. Southern Living,April 2008

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