• 6 small watermelon wedges, rind removed
• 2 C. cantaloupe balls
• 2 C. honeydew balls
• chopped fresh mint sprigs
• 1/2 C. cubed seeded watermelon
• 1/4 C. fresh or frozen raspberries
• 1 Tbs. honey
• 1-1/2 tsp raspberry vinegar

Place watermelon wedges on 6 individual salad plates. Mound cantaloupe and honeydew balls next to watermelon. Sprinkle with mint. In blender or food processor, process seeded watermelon and raspberries until smooth. Add honey and vinegar; pulse until blended. Drizzle vinaigrette over melon salad. Serve immediately, garnished with mint sprigs.

Yield: 6 Servings