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Fruit Salad with Creamy Poppy Dressing

Servings: 4


For Fruit Salad:
1 head Boston lettuce
2 cups spinach leaves
12 ounces cooked beef, poultry or ham strips
1/2 cantaloupe, sliced
1 cup seedless grapes
1 avocado, sliced
1 small red onion, sliced
1/2 cup pecan halves

For Creamy Poppy Dressing:
3/4 cup Sour Cream
1/2 cup plain yogurt
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon poppy seed

Cooking Directions:

For fruit salad: Line four dinner plates with lettuce; top with spinach leaves. Arrange remaining ingredients on spinach leaves. Serve with creamy poppy dressing.

For creamy poppy dressing: Combine all ingredients; mix well. Chill several hours.

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