Cantaloupe and Cucumber Salad Tracey Seaman   From Every Day with Rachael Ray June-July 2008 SERVES 6 Prep Time: 25 min 1/2 cup yogurt, preferably Greek-style 2 tablespoons lime juice 1 tablespoon honey 1 cantaloupe, cut into bite-size pieces 2 kirby cucumbers, peeled and thinly sliced 2 ribs celery, thinly sliced 2 teaspoons chopped fresh mint 1/3 cup sliced almonds, toasted In a large serving bowl, whisk together the yogurt, lime juice and honey. Add the cantaloupe, cucumbers, celery and mint to the dressing; toss to combine. Sprinkle with the toasted almonds.

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