July 25, 2017
Salads, Fruit Salad, Dairy,
Fruit, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Entertaining, July 4th, Labor Day, Summer, Weeknight Meals, Gluten-Free, No Eggs, Herbs more
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"Recipe source: Cooking Light (July 2016)"
On a serving plate spread the yogurt in a circle.
In a bowl whisk together the dressing ingredients (parsley - juice plus 1/8 teaspoon salt, pepper and red pepper flakes. Add all the melon balls and the radish and toss.
Using a slotted spoon mound the melon mixture on top of the yogurt, reserving the dressing mixture. Sprinkle with bacon and the remaining 1/4 teaspoon salt.
Drizzle with 2 tablespoons of the dressing mixture and discard remaining dressing. Sprinkle with basil.
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