Fruit Salad with Poppy Seed Dressing
Dressing: zest and juice of a small orange
Dressing: zest and juice of one lime
Dressing: 3 tablespoons honey or 1-2 tablespoons maple syrup
Dressing: 1 teaspoon pure vanilla extract
Dressing: 1 tablespoon poppy seeds
Dressing: 8 mint leaves, chiffonade*
1 pound strawberries
1 small pineapple
1 pint fresh blueberries
5 kiwi fruit
2 cups seedless grapes
1 large banana
Combine dressing ingredients in a bowl. *To chiffonade mint leaves, lay several leaves on top of each other. Roll along the short end so you have a little tube shape. Now slice thinly along the short end of the tube to make ribbons.
Prepare the fruit. Quarter and halve strawberries. Cube pineapple. Slice kiwi. Halve grapes. Slice banana. Toss with the dressing. Serve immediately.
This is delicious with fresh whipped cream. Add 1 cup heavy whipping cream to a chilled bowl along with 1 teaspoon vanilla extract and 1 teaspoon maple syrup. Use a mixer to beat until soft peaks form. Spoon over fruit. Keep cold.
Yield: 6 servings