Tangy Fruit Salad

• 1 qt. cantaloupe, cut into bite-size chunks
• 2 cups grape tomatoes, halved
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 2 cups seedless red grapes, halved
• 1 cup fresh mint leaves, chopped
• 2/3 cup BACK TO NATURE Organic Raspberry Vinaigrette
• 2-1/2 qt. spring lettuce blend
• 1/4 cup goat cheese, crumbled
• 1/4 cup pumpkin seeds, toasted

1. Combine fruit in large bowl.
2. Add mint and dressing; toss to coat.
3. Cover.
4. Refrigerate several hours.
5. Add remaining ingredients just before serving; mix lightly.

cantaloupe, grape tomatoes, fresh blueberries, fresh raspberries, red grapes, mint, back to nature, spring lettuce blend, goat cheese, pumpkin seeds

Taken from www.kraftrecipes.com/recipes/tangy-fruit-salad-107662.aspx (may not work)