Cool Sunshine Salad
1/2 C. Light French salad dressing
1/4 C. Creamy Italian salad dressing
In a small bowl, whisk dressings together until smooth. Cover and refrigerate for at least 1 hour before using.
1 Head Romaine lettuce, washed and thinly shredded
6 slices Cantaloupe
6 Strawberries, stems and caps removed
1 C. Blueberries, rinsed and stemmed
6 oz. Sharp cheddar cheese, grated
Divide shredded lettuce equally among 6 plates, mounding lettuce in the center of the plate. Arrange cantaloupe slices along edges of plates. Halve strawberries and place a half at each end of cantaloupes. Arrange a cluster of blueberries and a small mound of shredded cheddar cheese on edge of plate opposite of cantaloupe. Drizzle dressing lightly over all.
Yield: 6 Servings