Fruit Salad with Honey Lime Dressing

Ingredients

• 1 tbsp buttery spreadNutrition
• juice from 1 limeNutrition
• juice of 2 orangesNutrition
• 2 pieces kiwi fruitNutrition
• 2 tbsps minced mint leavesNutrition
• 1 medium appleNutrition
• 2 medium bananasNutrition
• 6 blueberriesNutrition
• 3 tbsps lemon juiceNutrition
• 2 wedges medium cantaloupeNutrition
• 5 medium strawberriesNutrition
• 8 oz angelfood cakeNutrition
• 1/3 cup honeyNutrition

Directions

1. 1Squeeze orange and lemon juice in a large bowl. Cut apple, banana, kiwi, melon into cubes and place in bowl covering in juice.
2. 2Add the remaining fruit with the juices, cover the bowl and refrigerate at least 2 hours.
3. 3Whisk honey and lime juice until smooth in a medium bowl. Set aside.
4. 4To make pound cake croutons, pre-heat oven to 350 °F (175 °C).
5. 5With long sharp knife, slice angelfood cake into cubes. Bake 12 minutes turning twice until golden.
6. 6Melt butter in a large skillet over medium heat. Stir in mint then add toasted angelfood cake. Sauté 1-2 minutes or until golden.
7. 7Spoon fruit salad into serving bowls, drizzle with dressing, then top with croutons.

Nutrition per serving

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