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California Fruit Salad

  • 1/2 small cantaloupe
  • 1/4 medium honeydew melon
  • 1/2 small coconut
    Dressing:
  • 3/4 cup sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/3 cup vinegar
  • 1 1/2 tablespoons onion juice
  • 1 cup salad oil
  • 1 1/2 tablespoons poppy seeds

Pare melons and cut into pieces to fit in SaladShooter® electric slicer/shredder food chamber. Using Slicing Cone, slice melons into mixing bowl. Remove coconut from shell.* Cut away brown inner skin, if preferred. Cut coconut to fit in food chamber. Slice into bowl with melon. Combine sugar, mustard, salt, vinegar, and onion juice in blender. With blender running, slowly add oil until mixed. Stir in poppy seeds. Pour dressing over sliced fruit.
Makes about 3 cups

* Puncture two soft eyes on coconut and drain liquid. Bake coconut in 350°F oven for 30 minutes.

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