Mandalay Bay Fruit Salad

• 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
• 12 cup roasted salted cashews
• 14 cup packed mint leaf, thinly sliced
• 12 cup vegetable oil
• 13 cup chili sauce (Kikkoman Thai Style)
• 1 12 teaspoons lime zest
• 14 cup fresh lime juice
• 14 cup honey
• 12 teaspoon salt

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.
3. Cover and shake until well blended; refrigerate.
4. To serve, line 6 individual salad plates with equal amounts of lettuce.
5. Add banana, cashews and mint to cantaloupe mixture.
6. Shake dressing; pour 1/4 cupful over fruit mixture and toss gently to coat all pieces.
7. Spoon 1 cup fruit salad into center of each lettuce-lined plate.
8. Serve with additional dressing as desired.
9. (Refrigerate any remaining dressing up to 1 week.
10. ).

cantaloupe, cucumber, carrot, pineapple, butter lettuce, banana, cashews, mint leaf, vegetable oil, chili sauce, lime zest, lime juice, honey, salt

Taken from www.food.com/recipe/mandalay-bay-fruit-salad-471237 (may not work)