• 1 can (8 ounces) crushed pineapple, drained
• 2/3 cup sour cream
• 2 tablespoons honey
• Grated peel of 1/2 Sunkist® orange
• 1/4 cup chopped pecans or walnuts
• 3 Sunkist oranges, peeled and cut into cartwheel slices
• 2 unpeeled red apples, sliced
• 2 bananas, sliced
• Green and red grape clusters
• Salad greens

Makes 4 servings
To make the salad dressing, combine the drained pineapple, sour cream, honey, and orange peel; chill. To serve, stir the nuts into the dressing. On 4 individual serving plates, arrange the fruit on the salad greens. Serve with the salad dressing.

YOGURT DRESSING VARIATIONS: Substitute I can (8 ounces) crushed pineapple in unsweetened pineapple juice, well drained, for the regular pineapple. Substitute 1 carton (8 ounces) lowfat vanilla yogurt for the sour cream. Omit the honey.

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