Red white and blue salad
Instructions:
- 1 round slice watermelon, 1 inch thick;
- 1⁄2 cup low fat vanilla yogurt;
- 1⁄2 cup low fat blueberry yogurt.
- CHOOSE:
- Well-rounded smooth surface watermelon with a dullish sheen.The underside should be creamy yellow in color. To test ripeness, try slapping the melon. If the sound is flat and dull, it may be under ripe. If it sounds hollow, it may be overripe.
- STORE: Cut melon should be stored in the refrigerator and covered with plastic wrap.Whole melons do best there too, if they fit in. Otherwise, keep melons in the coolest part of the house. Use watermelon within a few days.
- HOW TO USE: Wash well. Cut into wedges or slices and serve.
- Cut watermelon slice in half, and cut each half into 5 wedges. Remove the rind.
- On a plate, arrange each group of 5 wedges into a star shape, with points out.
- Spoon half of each flavor of yogurt into the center of each star.