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
1 1/2 cups orange and grapefruit segments

Orange-Mint, Strawberry-Ginger or Balsamic-Pepper Dressing

Directions

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

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.

Strawberry-Ginger Dressing: In blender or food processor puree 1 1/2 cups strawberries; transfer to bowl.

Mix in 1 1/2 to 2 tablespoons honey; 1 1/2 tablespoons lime juice; 2 teaspoon grated fresh ginger and a pinch of salt.

Use immediately, or cover and refrigerate up to 2 days.

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.

Source: Recipes and photographs provided courtesy of the California Strawberry Commission. ©  2007 California Strawberry Commission. All rights reserved.