Mandalay Bay Fruit Salad

This quick salad is from buffet at the Mandalay Bay Hotel in Las Vegas, Nevada.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  cups cantaloupe, diced into 1 inch cubes
• 1  cucumber, peeled seeded and cut into bite-size chunks
• 1  carrot, shredded
• 2 (8 ounce) cans pineapple chunks, well drained
• 1  large  head butter lettuce, separated washed and patted dry
• 1  ripe banana, cut into 1/2 inch thick slices
• 1⁄2 cup  roasted salted cashews
• 1⁄4 cup  packed mint leaf, thinly sliced

• Sweet Chili-Lime Dressing

• 1⁄2 cup  vegetable oil
• 1⁄3 cup chili sauce (Kikkoman Thai Style)
• 1 1⁄2 teaspoons lime zest
• 1⁄4 cup fresh lime juice
• 1⁄4 cup honey
• 1⁄2 teaspoon salt

Directions

1. Combine cantaloupe, cucumber, carrot and pineapple in large serving bowl; cover and chill 1 hour.
2. Combine dressing ingredients in jar with screwtop lid. Cover and shake until well blended; refrigerate.
3. To serve, line 6 individual salad plates with equal amounts of lettuce.
4. Add banana, cashews and mint to cantaloupe mixture.
5. Shake dressing; pour 1/4 cupful over fruit mixture and toss gently to coat all pieces. Spoon 1 cup fruit salad into center of each lettuce-lined plate.
6. Serve with additional dressing as desired. (Refrigerate any remaining dressing up to 1 week.).