1/4 cup plain Greek yogurt
1/4 cup sour cream
1 1 /2 tablespoons stone-ground mustard
1 tablespoon apple cider vinegar
4 teaspoons fresh lemon juice
1 tablespoon sugar
1 teaspoon poppy seeds
2 teaspoons olive oil
salt and pepper to taste
4 cups grated watermelon rind with fruit and green peel removed
1 cup grated carrot
1 1 /2 cup diced fresh pineapple
- In a small bowl, blend dressing thoroughly. Set aside.
- Place watermelon rind on several layers of paper towels to soak up excess fluid.
- In a medium-sized bowl, place dressing, rind, carrot, and pineapple and toss to thoroughly coat. Serve.
Makes 4 one-cup servings.
Recipe courtesy of National Watermelon Promotion Board