From the files of Rita & Melissa, part deux

As promised, Melissa’s fruit salad from the celebratory breakfast meeting.

Melissa’s Fruit Salad with Mint-Yogurt Dressing Printable recipe
2 cans drained or one fresh pineapple chunked

1-8oz can of Clementine or mandarin oranges drained
1 jar maraschino cherries drained and rinsed
1 pint fresh blueberries
2 fresh peaches with skins chunked into cubes
2 fresh kiwis peeled and chunked
2 pints fresh strawberries capped and quartered
1 small bunch of white grapes cut in half
1 tablespoon mint cut into a very fine chiffonade
1 tablespoon fresh lemon juice

Wash and prepare all fruit. Make sure all fruit is drained and as dry as it can be. Toss fruit with mint and lemon juice. Refrigerate.

Dressing
8 oz container of whole milk Greek yogurt
1 tablespoon mint cut into a very fine chiffonade
¼ cup of agave nectar

Whisk together dressing and refrigerate. When you are ready to serve, toss dressing with fruit until completely covered. Transfer into serving dish and garnish with mint leaves.

*This salad is very good with almost any fruit.

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