People love the combination of flavors in the dressing that tops this seasonal fruit salad. It’s so refreshing on a hot summer evening.
—Jenni Sharp, Milwaukee, WI
Takes: 5 min. • Makes: 2 servings
1 Tbsp. honey
3/4 tsp. lemon juice
1/2 tsp. minced fresh mint
1 cup seeded chopped watermelon
1/2 cup fresh blueberries
In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.
3/4 cup: 78 cal., 0 fat (0 sat. fat), 0 chol., 2mg sod., 20g carb. (17g sugars, 1g fiber), 1g pro. Diabetic exchanges: 1 fruit, 1/2 starch.
TEST KITCHEN TIP
A curved grapefruit knife is the best tool for removing the rind from slices of watermelon.