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  • Prep-time: / Ready In:
  • Makes 18 cups

This juicy salad is all about the presentation, so make sure to choose the freshest produce you can find to get the most eye-catching results. Rainbow-hued berries, melons, and summer fruits are arranged in elegant rows and drizzled in a citrus dressing that’s infused with cinnamon and ginger. The slightly sweet sauce ties all the different ingredients together for a cohesive fruit salad that will surely turn heads at your next potluck or BBQ. Serve alongside a pasta dish or veggie burgers for a delicious and nutritious meal.

Rainbow Fruit Salad Platter with Citrus Drizzle

Ingredients

  • 3 tablespoons orange juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1½ teaspoons pure maple syrup
  • ¾ teaspoon arrowroot powder
  • Dash ground cinnamon
  • Dash ground ginger
  • 4 cups assorted salad greens
  • 3 cups cubed watermelon
  • 2 mangoes, seeded, peeled, and sliced or chopped
  • 2 cups cubed fresh pineapple
  • 2 cups green grapes, halved
  • 1 cup fresh blueberries
  • 2 cups fresh blackberries
  • 2 cups red grapes, halved

Instructions

  1. For dressing, in a small saucepan whisk together the first seven ingredients (through ground ginger) until arrowroot powder is dissolved. Heat and stir over medium-high just until thickened. Remove from heat; cool.
  2. Arrange salad greens on a large serving platter. Arrange the remaining ingredients rainbow-style on the greens. Drizzle with ¼ cup of the dressing and, if desired, sprinkle with additional cinnamon. Serve salad with remaining dressing.

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(5 from 1 votes)
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Toni Bartling2 months ago
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This is AWESOME- easy but has the best of everything. Perfect.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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