Fruit Salad
For the salad:
2 c. seedless grapes
1 jar of pineapple, chopped (with natural juice)
4 mangoes, peeled, cored, and cubed
6 oz. blueberries
2 lb. strawberries, halved
6 c. watermelon, cubed
12 oz. blackberries
5 kiwi, peeled and quartered
6 oz. raspberries (see notes)
For the dressing:
1 T. The Tasteful Olive Italian Lemon infused extra virgin olive oil
1 T. The Tasteful Olive Blood Orange infused extra virgin olive oil
1 T. The Tasteful Olive Piedmont Honey white balsamic vinegar
1/3 c. natural juice from the pineapple
Prepare the dressing:
Whisk the olive oils, fruit juice, and vinegar in a small bowl until combined.
Prepare the salad:
Cut fruit into bite sized pieces (not too small or it will turn mushy.) Mix into a large bowl - the more sturdy fruit first (grapes, pineapple, mango, blueberries, and strawberries.) Dress with half the dressing mixture and gently toss. Add the remaining fruit except for the raspberries. Drizzle with remaining dressing and toss gently to combine. Add the raspberries to the bowl and serve immediately, or cover with plastic wrap or a tight fitting lid and store in the refrigerator until ready to enjoy.
