Mixed Fresh Fruit Salad

Honey and poppy seed dressing provides a simple addition to a fresh fruit salad that's ready in 30 minutes. MORE + LESS -

Honey-Poppy Seed Dressing

1/4

cup vegetable oil

tablespoons honey

tablespoons lemon juice

1 1/2

teaspoons poppy seed

medium pineapple

medium orange

small bunch seedless green grapes

large unpeeled apple

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1

In a tightly covered jar or container, shake the dressing ingredients.
2

Cut the pineapple lengthwise into quarters. Cut off the rind and the core, removing any “eyes” or spots left from the rind. Cut the pineapple into about 1-inch chunks to make 4 cups.
3

Peel the orange, using a paring knife. Cut along the membrane of both sides of one orange section. Remove that section, and continue with the rest of the orange.
4

Wash the grapes, and cut in half.
5

Cut the unpeeled apple into quarters, and remove the core and seeds. Cut each quarter into 1-inch pieces.
6

Shake the dressing again to mix ingredients. In a large glass or plastic bowl, mix the fruits and the dressing. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.

large salad or mixing bowl
For a creamy fruit salad, substitute 1/2 cup frozen (thawed) whipped topping and 1/2 teaspoon grated lemon peel for the Honey-Poppy Seed Dressing. Stir into fruit just before serving.
Rather than cutting up a pineapple, use purchased pineapple chunks. If pieces are large, cut into about 1-inch chunks.
Two cups strawberries, cut in half, can be substituted for half of the pineapple.
Cut along the membrane of both sides of one orange section. Remove that section, and continue with the rest of the orange.
Cut pineapple lengthwise into quarters. Cut off the rind and the core, removing any “eyes” or spots left from the rind. Cut pineapple into about 1-inch chunks.