Juicy Fruit Iceberg

Course : Salads
Serves: 4
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1 head iceberg lettuce
2 teaspoons sesame seeds
1/4 teaspoon salt
1/2 cup sour cream
1 tablespoon white wine or fruit juice
1 medium cantaloupe
1 cup fresh nectarine -- unpeeled and thinly sliced
1/2 cup fresh blueberries

Preparation / Directions:

1. Core, rinse and thoroughly drain lettuce; refrigerate in plastic bag or plastic crisper. 2. Cut lettuce lengthwise into halves. 3. Place cut side down on board; shred across heart with sharp knife to make 2 cups. (Refrigerate any unused lettuce in plastic bag to use another time.) 4. Combine shredded lettuce, sesame seeds, salt, sour cream and wine in mixing bowl; stir just to coat lettuce. 5. Cut 4 thin rings from center of cantaloupe; remove seeds and rind. 6. With melon ball cutter or 1/2-teaspoon measure, cut balls from seeded end of cantaloupe. 7. Gently fold half the cantaloupe balls, nectarine and blueberries into lettuce mixture; place cantaloupe ring on each of 4 salad plates. 8. Spoon lettuce mixture in center; top with remaining fruit. NOTE: Perfect for salad or dessert.

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