Ingredients:
Dressing 1/4 cup fat-free plain Greek yogurt 1/4 cup low-fat sour cream 1 1/2 tablespoons stone-ground mustard 1 tablespoon apple cider vinegar 4 teaspoons fresh lemon juice 1 tablespoon sugar 1 teaspoon poppy seeds 2 teaspoons olive oil Salt, to taste Pepper, to taste slaw 4 cups grated watermelon rind (fruit and green peel removed) 1 cup grated carrot 1-1/2 cups diced fresh pineapple

Instructions:
In small bowl, blend Greek yogurt, sour cream, mustard, vinegar, lemon juice, sugar, poppy seeds, olive oil, salt and pepper thoroughly. Set aside. Place watermelon rind on several layers of paper towels to soak up excess fluid. In medium bowl, place dressing, rind, carrot and pineapple, and toss to thoroughly coat.