Fall Fruit Salad with Mint RECIPE FOR TODAY

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.