Strawberry Fruit Salad with Three Dressings

Ingredients:

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

Line platter or 4 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 8-ounce container 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, purée 1½ cups strawberries; transfer to bowl. Mix in 1½ to 2 Tablespoons honey, 1½ Tablespoons lime juice, 2 teaspoons 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 8-ounce container nonfat strawberry yogurt, 1 Tablespoon balsamic vinegar, 1 teaspoon honey, and ½ to 1 teaspoon coarsely ground black pepper. Serve immediately, or cover and refrigerate up to 2 days.

Makes about 1 cup.

Recipe reproduced with permission from The American Dietetic Association/National Center for Nutrition and Dietetics.