Strawberry-Pineapple Iceberg Wedges

Southern Living
Strawberry-Pineapple Iceberg Wedges Recipe
Photo: William Dickey; Styling: Rose Nguyen
Prep: 30 min . Look for seeded melon halves in the produce department to save a little time.
Makes 6 servings


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1 (16-oz.) package fresh strawberries, hulled
1/2 medium pineapple, peeled and cored
1/2 medium honeydew melon
1/4 small cantaloupe
2 tablespoons chopped fresh mint
1 head iceberg lettuce, cored and cut into 6 wedges
Kosher salt and freshly ground pepper to taste


1. Cut first 4 ingredients into 1/4-inch pieces (about 2 cups each cubed strawberries, pineapple, and honeydew melon and 1 cup cubed cantaloupe). Toss with mint.

2. Arrange 1 lettuce wedge on each of 6 serving plates. Top evenly with fruit mixture. Sprinkle with salt and pepper to taste. Drizzle with Yogurt-Poppy Seed Dressing.

Created date

March 2008