Strawberry-Cantaloupe Fruit Salad with Ginger Snaps

This salad is as scrumptious as it is colorful.  For the topping, I used hard, crunchyOld Fashioned Ginger Snaps from Lil' Dutch Maid. This brand is especially peppery and complements the salad. The soft, chewy cookies will not work for this salad because they become soggy. This recipe makes 4 servings.

1 cup of Fresh Strawberries, sliced
1 cup of Cantaloupe, in 1/4 inch cubes
2 teaspoons of Sugar
1 Tablespoon of Balsamic Vinegar
1/4 cup of Ginger Snaps, crushed

In a small bowl, combine strawberries, sugar, and vinegar.  Refrigerated for at 2 hours.  In a separate bowl, refrigerate cantaloupe for the same length of time.  20 minutes prior to serving, combine strawberries and cantaloupe.  To serve, spoon into dessert dishes and divide crushed ginger snaps between the 4 serving dishes.

Enjoy!

Deloris