Minted Blueberry Fruit Salad
  • Creamy Mint Dressing (recipe follows)
  • 8 ounces fresh or frozen blueberries (about 1-3/4 cups)
  • 1 large peach, pitted and sliced
  • 1/2 large cantaloupe, cut into bite-sized pieces (about 2 cups)
  • 1 head Boston or Bibb lettuce, torn into bite-size pieces (about 3 cups)
  

 

In a medium bowl place Creamy Mint dressing. Stir in blueberries, sliced peach and cantaloupe. Allow fruit to marinate for at least 30 minutes.

To serve: Place lettuce in a large serving bowl; top with marinated fruit and dressing; toss gently and serve immediately.

Yield: 4 servings (about 6 cups)

Creamy Mint Dressing

# 1/4 to 1/2 cup fresh mint leaves
# 1/4 cup vegetable oil
# 1/4 cup lime juice
# 2 tablespoons sugar
# 1/2 teaspoon grated lime peel
# 1/2 teaspoon salt

In a small bowl or measuring cup combine all dressing ingredients until well blended.

Yield: about 1/2 cup