Strawberry Fruit Salad with Three Dressings

Ingredients

• 8 cups lightly packed spinach leaves
• 1 pint basket California strawberries, stemmed and halved
• 4 cups assorted melon chunks
• 1½ cups orange and grapefruit segments
• orange-mint, strawberry-ginger or balsamic-pepper dressing

Orange-mint dressing

• 1 container (8 ounces) plain non-fat yogurt
• 3 tablespoons thawed orange juice concentrate
• 1 teaspoon sugar
• 3 tablespoons chopped mint

Strawberry-ginger dressing

• 1½ cups California strawberries
• 1½ – 2 tablespoons honey
• 1½ tablespoons lime juice
• 2 teaspoon grated fresh ginger
• a pinch of salt

Balsamic-pepper dressing

• 1 container (8 ounces) non-fat strawberry yogurt
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• ½ – 1 teaspoon coarsely ground black pepper.

Procedures

1. Line platter or four individual plates with spinach.
2. Top with fruits, dividing equally.
3. Serve with your choice of dressing on the side.
4. Makes 4 servings.

Orange-mint dressing

1. In bowl whisk yogurt, thawed orange juice concentrate and sugar.
2. Mix in chopped mint.
3. Serve immediately, or cover and refrigerate up to 2 days.
4. Makes about 1 cup.

Strawberry-ginger dressing

1. In blender or food processor puree strawberries; transfer to bowl.
2. Mix in honey, lime juice, grated ginger and salt.
3. Use immediately, or cover and refrigerate up to 2 days.
4. Makes about 1 cup.

Balsamic-pepper dressing

1. In bowl whisk strawberry yogurt, balsamic vinegar, honey and black pepper.
2. Serve immediately or cover-and refrigerate up to 2 days.
3. Makes about 1 cup.