Serves: 10
Total Calories: 411
* In a small bowl, combine oil, lemon juice, honey, water and salt with a whisk until well blended. Refrigerate until ready to serve. Makes 1 2/3 cups dressing. Cut a thin slice off one end of the watermelon so it can stand flat. Slice off other end of watermelon to desired height. Scoop out watermelon balls to make a bowl. In a large bowl, combine watermelon balls, honeydew balls, cantaloupe balls, nectarines and 1 1/2 cups grapes chill thoroughly. Trace scallops on edge of watermelon shell and carefully cut along tracing. Place chilled fruit and strawberries in watermelon shell. Garnish with mint leaves and clusters of grapes. Serve dressing on the side.
Note: The amount of fruit can be varied according to availability and size of the watermelon bowl. Dressing is nice served over a lettuce, watercress, orange and avocado salad, too.
This Summer Fruit Bowl recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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