STRAWBERRY FRUIT SALAD WITH THREE DRESSINGS
 Yield: 4 servings
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
Directions:
Line platter or four individual plates with spinach. Top with fruits, dividing equally. Serve with your choice of dressing on the side.
Orange-Mint Dressing:
In bowl whisk 1 container (8 ounces) plain nonfat yogurt; 3 tablespoons thawed orange juice concentrate and 1 teaspoon sugar. Mix in 3 tablespoons chopped mint. Serve immediately, or cover and refrigerate up to 2 days. Makes about 1 cup.
Strawberry-Ginger Dressing:
In blender or food processor puree 1½ cups California strawberries; transfer to bowl. Mix in 1½ to 2 tablespoons honey; 1½ tablespoons lime juice; 2 teaspoon grated fresh ginger and a pinch of salt. Use immediately, or cover and refrigerate up to 2 days. Makes about 1 cup.
Balsamic-Pepper Dressing:
In bowl whisk 1 container (8 ounces) nonfat strawberry yogurt; 1 tablespoon balsamic vinegar; 1 teaspoon honey and 1/2 to 1 teaspoon coarsely ground black pepper. Serve immediately or cover-and refrigerate up to 2 days. Makes about 1 cup.
Recipe courtesy of the California Strawberry Commission
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