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Strawberry Fruit Salad with Three Dressings

8 cups lightly packed spinach leaves
1 pint basket California strawberries, stemmed and halved
4 cups assorted melon chunks
1 1/2 cups orange and grapefruit segments
Orange-Mint, Strawberry-Ginger or Balsamic-Pepper Dressing

1. Line platter or four individual plates with spinach. Top with fruits, dividing equally. Serve with your choice of dressing on the side.

Makes 4 servings

Orange-Mint Dressing: In bowl whisk 1 container (8 ounces) plain nonfat yogurt; 3 tablespoons thawed orange juice concentrate and 1 teaspoon sugar. Mix in 3 tablespoons chopped mint. Serve immediately, or cover and refrigerate up to 2 days. Makes about 1 cup.

Strawberry-Ginger Dressing: In blender or food processor puree 1 1/2 cups California strawberries; transfer to bowl. Mix in 1 1/2 to 2 tablespoons honey; 1 1/2 tablespoons lime juice; 2 teaspoon grated fresh ginger and a pinch of salt. Use immediately, or cover and refrigerate up to 2 days. Makes about 1 cup.

Balsamic-Pepper Dressing: In bowl whisk 1 container (8 ounces) nonfat strawberry yogurt; 1 tablespoon balsamic vinegar; 1 teaspoon honey and 1/2 to 1 teaspoon coarsely ground black pepper. Serve immediately or cover-and refrigerate up to 2 days. Makes about 1 cup.

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