Source:

Terri McK

Serves/Makes:suggested

Ingredients

• Raspberry vinegar dressing:
• 1/2 cup (125 ml) raspberry vinegar
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 ml) liquid honey
• 1 tbsp (15 ml) lime juice
• Salad:
• suggested pineapples cut in half and cleaned out, reserve pinapple and slice into bite size pieces
• 2 heads boston lettuce (depending on size of group)
• 2 heads romaine lettuce
• 2 cups (475 ml) loose spinach packed
• 1/2 lb (.2 kg). or more of prosciutto or smoked ham, julienned
• 2 or more grapefruits, diced into bite size pieces
• 2 or more apples, diced into bite size pieces
• 2 cups (475 ml) seedless red and green grapes
• 1/2 lb (.2 kg). or more both strawberries and raspberries
• 1 cantaloupe, melon balled

Preparation

• Cut each pineapple lengthwise, cut remaining pineapple into bite size pieces.
• Place all fruit except berries in mixing bowl.
• In separate bowl tear greens.
• In small whisking bowl combine dressing ingredients and whisk, about 1 minute.
• Reserve enough to lightly coat fruit.
• Pour dressing over mixed greens and toss.
• Place mixed greens into empty pineapple bowls, reserve top of each pineapple for decoration.
• Add prosciutto and fruit, reserve berries, to each bowl, add small amount of reserved dressing, toss gently.
• Arrange fruit bowls onto serving plates.
• Place tops of pineapple at one end of each boat, slighly draped over that end.
• Garnish with berries.
• You may also add a large mint leaf at the other end of each boat, sort of spilling out.
• (Make sure berries are right in centre of each boat).

Comments

This is not only a beautiful presentation but it also tastes great.