Fruit Salad With Cranberry Dressing

A great way to start a meal!! This light fruit salad is low in fat, easy to prepare, and sure to tantalize your taste buds. Enjoy this before a meal for great digestion courtesy of the bromelian in the pineapples. Make sure to use fresh ripe fruit! From the Better Homes & Gardens Cookbook. (Cook time is chill time)

• Ready In: 27 mins
• Serves: 6

Ingredients

• 2  cups cranberries
• 1⁄3 cup water
• 1  cup sugar
• 1⁄4 cup  orange juice
• 12  bibb lettuce (at least two leaves for each serving)
• 2  large oranges, peeled and sectioned
• 1⁄2 large pineapple, peeled, cored, sliced, and cut into wedges
• 2  large pears, cored and sliced into wedges (brush with lemon juice to keep from browning)
• 2  kiwi, peeled and sliced lengthwise into wedges

Directions

1. For the dressing, in a medium saucepan combine cranberries and water. Bring to boiling; reduce heat. Simmer, covered, for 4-5 minutes or until berries just begin to pop. Remove saucepan from heat and stif in sugar and orange juice.
2. When cool, press misture through a sieve. Discard, compost, or use the cranberry skins in something else. Cover and chill the dressing about 2 hours until thoroughly chilled (the dressing will thicken slightly).
3. To serve line each plate/bowl with lettuce leaves and arrange fruit on top. Drizzle with dressing & enjoy!