How to make it

  • In a small mixing bowl, whisk together mayo, milk, sugar, vinegar and poppy seeds. Salt and pepper to taste. Refrigerate until ready to use.
  • To serve, on four chilled salad plates divide the red onion evenly among the 4 plates. Place one iceberg wedge atop the red onions on each plate.
  • Drizzle each wedge lightly with the poppy seed dressing.
  • Sprinkle sliced strawberries and cantaloupe over each wedge. Drizzle again the dressing.
  • Garnish with the toasted pecans.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    gadandi ate it and said...
    This does sound nice...refreshing, huh? I must also give this a try:)
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