Serves: 4

Cook Time: 0 Seconds

Ingredients

• 1/2 cup mayo
• 1/4 cup milk
• 1 tablespoons white sugar
• 1/8 cup white vinegar
• 1 tablespoons poppy seeds
• Salt and pepper to taste
• 1 head of iceberg lettuce, cored and cut into 4 wedges
• 1/2 red onion, thinly sliced
• 1 cup fresh strawberries, sliced
• 1 cup cantaloupe, diced
• 1/2 cup pecans, toasted and chopped

Steps

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.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.