Strawberry-Pineapple Iceberg Wedges

Photo: William Dickey; Styling: Rose Nguyen

Prep: 30 min . Look for seeded melon halves in the produce department to save a little time.

Yield: Makes 6 servings
Recipe from Southern Living

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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
  • Yogurt-Poppy Seed Dressing


  1. 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. 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.
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