1 mango

1 navel orange

1 pineapple

Fresh lettuce greens

1 pint raspberries

1 pint blueberries

 

Reserved juice from strained fruit

2 T. lemon juice

2 T. honey

1 tsp. salt

1 tsp. powdered ginger

1 c. vegetable oil

 

Peel papaya using a potato peeler. Cut in half and remove seeds with spoon. Discard seeds. Slice papaya lengthwise, then halve it. Repeat process with mango. Peel orange and separate into sections. Cut both ends off pineapple and cut off skin. Cut pineapple into slices, then chunks, lengthwise (chunks should be long). Combine papaya, mango, orange and pineapple in food processor; chop into tiny bits. Strain, gently pressing down on mashed fruit to remove all the juice. Reserve juice for dressing. Wash and dry lettuce greens. Arrange on platter. Place fruit on lettuce. Garnish with raspberries and blueberries.  Pour 1/2 c. reserved strained juice into container. Add lemon juice, honey, salt and ginger. Mix with spatula and pour into blender. Blend. Add oil in a very slow stream to emulsify while mixing. Pour into cruet or other serving container.

 

Yield:

Calories:

Fat:

Fiber: