Summer Fruit Salad Platter

• 1 pineapple, sliced and diced
• 1/2 cantaloupe
• 2 grapefruit, peeled, sectioned
• 1-1/2 cups (350 ml) seedless green grapes
• 2 apples, cored, seeded, and diced
• 1 small Boston head of lettuce
• 1 head Romaine lettuce
• 2 cups (475 ml) spinach, loosley packed
• 1/2 lb (.2 kg). prosciutto or ham, sliced
• strawberries, optional
• raspberries, optional
• 1/2 cup (125 ml) raspberry vinegar
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 ml) liquid honey
• 1 tbsp (15 ml) lime oil

1. Place chopped pineapple in large bowl.
2. Use melon baller and scoop out cantaloupe; add to bowl.
3. Add grapefruit sections, grapes, apples, and combine gently.
4. Tear romaine, Boston lettuce, and spinach, into bite size pieces and put in a seperate bowl.
5. Whisk in small bowl vinegar, oil, honey, lime, and pour over greens.
6. Add prosciutto to greens and half of fruit, toss again.
7. spread greens evenly on a platter; attractively arrange remaining fruit in center.
8. Garnish with strawberries and raspberries.

pineapple, cantaloupe, green grapes, apples, head romaine lettuce, spinach, ham, strawberries, raspberries, raspberry vinegar, vegetable oil, liquid honey, lime oil

Taken from online-cookbook.com/goto/cook/rpage/0012A7 (may not work)