Serve this potassium-packed fruit salad (662 milligrams per serving) with breakfast or as a light dessert. Use a mini chopper to combine the dressing ingredients--it's the ideal size to blend the small amount of dressing for the salad.
I made this for a dessert gathering at a friend's house. I am trying to cut down on sugar and wanted to bring something healthy to eat. I'm happy to say I didn't miss eating the other desserts. The mint makes this fruit salad so refreshing! Instead of sugar I used agave nectar. And I used the fruit I had on hand: strawberries, blueberries, banana, watermelon. This would be good with any fruit!
Read MoreMade to recipe. Gorgeous presentation, great flavors. Served with slices of CL's garden harvest cake (toasted) and orange-peach-mango mimosas.
Read MoreI've made this recipe a couple of times. I love the mint in the dressing (and ordinarily, I'm not a huge fan of mint), and the salad is very pretty.
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