The inspiration for this colorful fruit salad came a few summers ago when I was sitting on my back deck, watching the sun dip below the horizon. The sky was an amazing array of color – so beautiful and vibrant. As I saw that majestic scene unfold, I was overwhelmed with the greatness of our God.

Ozarks Sunset Fruit Salad

4 cups fresh spinach, torn into bite-size pieces
4 cups romaine lettuce, torn into bite-size pieces
4 kiwifruit, peeled & cut into half moons
2 cups oranges, peeled and cut into 1-inch pieces
1 cup blueberries
1 cup sliced strawberries
1/2 cup sliced or slivered almonds, toasted

Combine ingredients in a large bowl, and toss well.

Yield: 4 servings (serving size: about 1 1/4 cups)

Recipe Notes

• Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing.

Orange-Poppy Seed Salad Dressing

1/4 cup extra-virgin olive oil
1/4 cup orange juice
2 tablespoons fresh lemon juice
1 tablespoon diced red onion
1/2 teaspoon poppy seeds
1/4 teaspoon orange zest
1/8 teaspoon dry mustard
1/8 teaspoon salt

Combine all ingredients in a covered glass jar, and shake well. Refrigerate until ready to use.

Yield: 8 servings (serving size: about 1 tablespoon)

Apple-Cinnamon Salad Dressing

1/4 cup extra-virgin olive oil
1/4 cup unsweetened apple juice
1 tablespoon fresh lemon juice
1 tablespoon diced red onion
1/4 teaspoon cinnamon

Combine all ingredients in a covered glass jar, and shake well. Refrigerate until ready to use.

Yield: 8 servings (serving size: about 1 tablespoon)