Melon and Strawberry Salad
- 1/2 c. Light Key Lime Yogurt
- 1/2 tsp. Lime Juice – fresh
- 1 T. Honey
- 1/4 tsp. Cinnamon
- 2 c. Watermelon – balled
- 2 c. Cantaloupe – balled
- 1 c. Strawberries – Cut in Half
- 4 Cinnamon Tortilla Shells (recipe follows)
- Leaf Lettuce
- 2 T . Coconut
- Mint leaves – optional
In a small bowl, combine yogurt, lime juice, honey and cinnamon, blending well. Before serving, line prepared tortilla shells with leaf lettuce. In a bowl, mix the melon balls and strawberry halves. Divide the salad equally between the four tortilla shells. Drizzle with yogurt sauce. Top with coconut. Garnish with a mint leaf if desired.
Cinnamon Sugar Tortilla Shells
- 2 1/2 T. Cinnamon Sugar
- 4 Tortillas – 8-inch
- 1 T. Butter – melted
Heat oven to 400ºF. Lightly grease the outsides of four 10 oz. custard cups. Place inverted custard cups on two 15x10X1 inch baking pans. In a small bowl, combine cinnamon sugar. Brush 1 side of each tortilla lightly with the melted butter; sprinkle with the cinnamon mixture. Place tortillas, with the sugared side up, over inverted cups. Bake approx 5 to 8 minutes or until lightly browned. Remove and cool. Fill with melon – strawberry salad.
Submitted by Kathy Rohrbaugh, Shrewsbury.
2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest