fresh pineapple, honey dew or any combination of fresh fruit
red tip and curly green lettuce, torn in pieces

Orange Vinaigrette:

3 tbsp. frozen orange juice, thawed
2 tbsp. sugar
1/4 c. balsamic vinegar
scant 3/4 c. salad oil (corn or peanut)
zest of 1 orange, finely chopped

Combine all ingredients for dressing in a jar; shake well and refrigerate. This makes about 1 3/4-cup dressing. Place greens on a salad plate. Shake vinaigrette again, and drizzle over fresh fruit. This dressing is also good over sautéd or grilled chicken on greens garnished with fresh orange slices, craisins and sugary nuts.