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Rainbow Salad with Tangy Fruit Dressing

Servings: 12


4 red apples, diced with peel
5 bananas, sliced
1 package (12 ounces) frozen blueberries, thawed and drained
10 tangerines, peeled and segmented
3 pounds green grapes, washed and stemmed
3 cans (20 ounces each) pineapple slices, cut in half
3 pounds fresh strawberries, washed, hulled and sliced

For Tangy Fruit Dressing:
1 cup dairy sour cream
1/4 cup powdered sugar
1 tablespoon fresh lemon juice

Cooking Directions:

Dip banana and apple slices in lemon juice to prevent browning. Arrange the fruit in layers in a glass oblong or oval dish. Start with apples, then bananas, blueberries, tangerines, grapes, pineapple and strawberries. Cover with foil and chill until ready to use. Serve with tangy fruit dressing drizzled over fruit.

For tangy fruit dressing: Combine all ingredients in a small bowl until thoroughly blended. Serve with arranged fruit.

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