Summer Melon Salad

• 1/2 cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon white balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons honey
• 2 teaspoons fresh lime juice
• 3/8 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground black pepper
• Dash of crushed red pepper
• 2/3 cup honeydew melon balls
• 2/3 cup watermelon balls
• 2/3 cup cantaloupe balls
• 1 cherry radish, cut into thin slices
• 2 center-cut bacon slices, cooked and crumbled
• 12 small fresh basil leaves

1. Spread yogurt in a circle on a large serving plate.
2. Combine parsley, vinegar, oil, honey, lime juice, 1/8 teaspoon salt, black pepper, and red pepper in a medium bowl, stirring with a whisk. Add all melon balls and radish to bowl; toss gently.
3. Using a slotted spoon, mound melon mixture on top of yogurt (reserve vinegar mixture). Sprinkle evenly with bacon and remaining 1/4 teaspoon salt. Drizzle with 2 tablespoons reserved vinegar mixture; discard remaining vinegar mixture. Sprinkle evenly with basil leaves.

yogurt, flatleaf, white balsamic vinegar, extravirgin olive oil, honey, lime juice, kosher salt, freshly ground black pepper, red pepper, honeydew melon, watermelon balls, cantaloupe, cherry radish, center, basil

Taken from www.myrecipes.com/recipe/summer-melon-salad (may not work)