FRUIT SALAD WITH POPPYSEED DRESSING

Chunks of fresh fruit glisten in a sweet, light dressing.

SERVES 4

¼ cup lemon juice

2 T. honey

½ t. mace or nutmeg

pinch of salt

½ cup sunflower or other light oil

2 T. poppyseeds

Blend lemon juice, honey, and seasonings. While whisking or blending, trickle in the oil in a slow steady stream. When dressing is completely blended, stir in the poppyseeds.

1 large apple, chopped

1 cup seedless grapes

½ canteloupe, seeded, peeled, and cut into cubes

2 bananas, peeled and thickly sliced

2 cups strawberries, halved

½ cup raisins

Prepare the fruit. Toss gently in a serving, until fruit is lightly coated with dressing. Fresh mint leaves make an attractive garnish.

Add or substitute honeydew melon, fresh pineapple, pitted cherries, peach or nectarine slices, kiwi, etc. Do not prepare fruit until the dressing is ready; apples and bananas will darken when exposed to air.

This dressing is lovely over a salad of romaine lettuce, slivers of red onion, and segments of seedless oranges.