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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


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