A refreshing plain and simple, yet very colorful fresh fruit layered salad served with a sweet-tart lemon fruit dressing. A great buffet salad.

Rainbow Salad with Tangy Fruit Dressing

4 red apples, diced with peel
5 bananas, sliced
1 (12-ounce) package frozen blueberries, thawed and drained
10 tangerines, peeled and segmented
3 pounds green grapes, washed and stemmed
3 (20-ounce) cans pineapple slices, cut in half
3 pounds fresh strawberries, washed, hulled and sliced

 

Tangy Fruit Dressing:
1 cup dairy sour cream
1/4 cup powdered sugar
1 tablespoon fresh lemon juice

1. Dip banana and apple slices in lemon juice to prevent browning.
2. Arrange the fruit in layers in a glass oblong or oval dish. Start with apples, then bananas, blueberries, tangerines, grapes, pineapple and strawberries. Cover with foil and chill until ready to use.
3. Serve with Tangy Fruit Dressing drizzled over fruit.
4. Tangy Fruit Dressing: Combine all ingredients in a small bowl until thoroughly blended. Serve with arranged fruit.

Serves 12.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.