A California-style fruit salad served with a spicy basil and mustard vinaigrette.

Pacific Garden Salad

1/4 cup olive oil
1/4 cup water
1/4 cup white wine vinegar
2 tablespoons chopped fresh basil, or 2 teaspoons dried basil leaves
1 tablespoon hot-sweet mustard
1 large clove garlic, minced

Salt and pepper, to taste
1 small head iceberg lettuce cut into 8 wedges
8 fresh apricots, halved and pits removed
1 pint basket fresh strawberries
1 cantaloupe, seeded, sliced and rind removed
1/2 cup natural pistachios, shelled and chopped

1. To make Vinaigrette: In bowl whisk oil, vinegar, basil, mustard and garlic. Season with salt and pepper.
2. To assemble salad, on individual serving plates (or on platter) arrange remaining ingredients, dividing equally. Serve vinaigrette on the side.

Makes 4 servings.

Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.