Fall Fruit Salad with Mint
| 8 oz. (1 cup) | vegetable oil |
| 3 oz. (6 tbsp.) | fresh lemon juice |
| 1/4 cup | fresh mint leaves, finely chopped |
| 1 tbsp. | granulated sugar |
| 2 lb. (6 cups) | DOLE® Pineapple Chunks, drained |
| 1-1/2 lb. (4-1/2 cups) | DOLE Mandarin Oranges, drained |
| 3 cups | seedless grapes, halved |
| 3 | red apples, cored and chopped |
DIRECTION
Whisk together oil, juice, mint and sugar to make dressing.
Combine pineapple chunks, mandarin oranges, grapes and apples.
Pour dressing over salad. Toss to coat. Cover; refrigerate for 1 to 6 hours to allow flavors to blend.
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