Carrot Pineapple Salad

1 fresh pineapple
1 honeydew melon
3 large carrots, thinly sliced
½ cup thinly sliced pitted dates

Honey-Lime Vinaigrette:
¼ cup honey
2 tbsp. white wine vinegar
2 tbsp. lime juice
1 tbsp. olive oil
2 tsp. grated lime peel

Twist crown from pineapple and cut lengthwise into quarters. Remove fruit from shells with curved knife. Trim off core and cut fruit into chunks. Cut melon in half; scoop out seeds and cut fruit into 1” pieces.

In salad bowl; combine pineapple, melon, carrots and dates. Set aside.

In small bowl, combine all the Vinaigrette ingredients. Whish until blended. Add to fruit; toss to coat.

Makes 6 servings