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