Honey of a Fruit Salad

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Published on Midwest Living (http://www.midwestliving.com)

Honey of a Fruit Salad

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Makes: 8 servings
Yield: 8 side-dish servings
Prep 35 mins
Chill 30 mins

Ingredients

Honey and Spice Dressing (see recipe below)
1 10 - ounce package fresh spinach, stems removed and torn (8 cups)
2 cups sliced strawberries
1 cup pineapple or banana chunks
1 cup sliced, peeled peaches, pears, nectarines, orange sections, and/or cubed cantaloupe or honeydew melon
1 cup seedless green and/or red grapes, halved
1 cup blueberries
1/2 cup coarsely chopped pecans or walnuts

Directions

Prepare the Honey and Spice Dressing. Cover; chill in the refrigerator while preparing the salad.
To serve, in a very large bowl, place spinach, strawberries, pineapple, peaches, grapes, blueberries, and pecans. Toss to combine. Drizzle with some of the dressing (about 1/2 cup). Toss to coat evenly. Pass remaining dressing. Store any remaining dressing, covered, in the refrigerator for up to 3 days. Dressing could be served with fresh fruit. Makes 8 side-dish servings.

Honey and Spice Dressing

Ingredients

1 ripe medium papaya (1-1/4 cups)
3 tablespoons honey
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons salad oil
1/2 teaspoon chili powder
1/8 teaspoon salt

Directions

Peel papaya; cut in half lengthwise. Remove seeds; coarsely chop papaya; measure 1-1/4 cups. In a food processor bowl or blender container, combine the chopped papaya, honey, lime peel, lime juice, salad oil, chili powder, and salt. Cover; blend or process until smooth. Cover; chill in the refrigerator for at least 30 minutes or up to 3 days. Makes about 1-1/4 cups.

Nutrition Facts

(Honey of a Fruit Salad)

Servings Per Recipe 8, Fat, total (g) 9, sat. fat (g) 1, fiber (g) 6, sodium (mg) 83, iron (mg) 3, cal. (kcal) 169, calcium (mg) 50, vit. C (mg) 53, pro. (g) 2, vit. A (IU) 2089, carb. (g) 24

Source URL (retrieved on May 21, 2013): http://www.midwestliving.com/recipe/salads/honey-of-a-fruit-salad/

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