Melon Salad

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Washington Post


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2/3 cup plain nonfat yogurt

Freshly squeezed juice of 1/2 lemon (1 tablespoon)

2 tablespoons olive oil


1 melon, such as cantaloupe or honeydew, cut in half and seeded

4 medium (1 to 1 1/4 pounds) tomatoes, cut into 1-inch pieces

1 head green- or red-leaf lettuce (washed and spin-dried), torn into bite-size pieces

1 cup cooked corn kernels (fresh, canned or frozen and defrosted)

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