Fruit And Vegetable Salad With Creamy Mayo-Honey And Rum Dressing

• 1 cup sweetened shredded coconut or 1/2 cup dry roasted pistachios
• 1/2 cup best quality mayonnaise
• 2 tablespoons honey
• 1/4 cup dark or spiced rum,I used vanilla rum
• 2 tablespoons finely chopped fresh mint leaves
• 1 medium fennel bulb, quartered, cored and thinly sliced
• 1 of each baby red and orange bell pepper, halved and thinly sliced
• Zest and sections ( well drained) of 1 large orange
• 3 ripe but firm kiwi, peeled, halved and thinly sliced
• 6 oz very fresh raspberries

1. Preheat the oven to 300 degrees F. rnSpread the coconut or pistachios in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 6 to 8 minutes.
2. In a mixing bowl, whisk together the mayonnaise, honey, orange zest, rum, and mint. In another large bowl, combine the fruit and vegetables. Pour the mayo-honey mixture over the fruit and vegetables; toss to combine. Allow to sit for 10 minutes so the fruit and veggies can absorb the flavors. Sprinkle the toasted coconut or pistachios on top and serve.

coconut, mayonnaise, honey, rum, mint leaves, fennel bulb, baby red, sections, kiwi, raspberries

Taken from food52.com/recipes/18349-fruit-and-vegetable-salad-with-creamy-mayo-honey-and-rum-dressing (may not work)