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

1. Prepare the Honey and Spice Dressing. Cover; chill in the refrigerator while preparing the salad.

2. 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: Peel 1 ripe medium 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 1-1/4 cups chopped papaya, 3 tablespoons honey, 1 teaspoon finely shredded lime peel, 3 tablespoons lime juice, 2 tablespoons salad oil, 1/2 teaspoon chili powder, and 1/8 teaspoon 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.