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A healthy addition to any Easter meal, by Helen Poore.

We normally have Easter dinner at my in-laws, and although the food is always old fashion homemade I always feel like I need something healthy to go with it, so I've began making a fruit salad that everyone raves over, even the kids.  You can use whatever fruit you like best, there are no rules, other then the dressing. I'll be sure to take a picture and post it because it's as colorful as it is good!

Helen's Easter Fruit Salad 

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  1 cup grapes

  
  
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  2 cups cut up watermelon

  
  
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  2 cups cut up cantaloupe

  
  
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  1 cup blueberries

  
  
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  1 cup sliced strawberries 

  
  
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  2 apples, sliced

  
  
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  2 oranges peeled and sectioned

Dressing:

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  1 banana, sliced

  
  
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  1/2 cup orange juice (I use fresh squeezed oranges)

  
  
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  1 tablespoon fresh lemon juice

  
  
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  1/4 cup raspberries

  
  
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  1 tablespoon raspberry vinegar

  
  
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  1/2 tablespoon olive oil

  
  
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  1 tablespoon poppy seeds

  
  
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  1/2 teaspoon salt

  
  
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  1 tablespoon honey

In a food processor, puree all of the dressing ingredients until smooth.  Cover and refrigerate for at least 1 hour.  Pour over the mixed fruit and serve.