INGREDIENTS
Raspberry Vinaigrette (see below)
3 medium white and/or red Florida grapefruit, peeled and segmented
2 kiwi, sliced in half lengthwise, then sliced crosswise
2 cups strawberries, halved
2 cups cantaloupe balls
PREPARATION
Prepare Raspberry Vinaigrette; cover and refrigerate. In large salad bowl, combine all ingredients and mix gently. Serve salad with vinaigrette.
Raspberry Vinaigrette
1 cup fresh or frozen (thawed) raspberries*
¼ cup red wine or raspberry vinegar
2 tablespoon vegetable oil
1 tablespoon honey
¼ teaspoon ground ginger
In 5-cup blender container, combine raspberries and vinegar. Process until pureed. Sieve mixture to remove seeds: discard seeds. In small bowl, combine sieved raspberry mixture, oil, honey and ginger.
*1 cup fresh or frozen (thawed) strawberries may be substituted. Puree all ingredients in blender and do not sieve.
Yield: 4 to 6 servings