Fruit Salad with Cranberry Dressing

The brilliant ruby red color of cranberries brightens this refreshing winter fruit salad.

Prep: 25 minutes Chil: 2 hours Makes: 6 side-dish servings.

• 2 cups cranberries
• 13 cup water
• 1 cup sugar
• 1/3 cup orange juice
• Bibb lettuce leaves
• 2 large oranges, peeled and sectioned (2 cups)
• 1/2 large pineapple, peeled, cored, sliced and cut into wedges
• 2 large ripe pears, cored and sliced into wedges* (2 cups)
• 2 kiwifruits and/or golden kiwifruits, peeled and sliced lengthwise into wedges (1 cup)

1. For dressing: In a medium saucepan, combine cranberries and water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until berries just begin to pop. Remove saucepan from heat; stir in sugar and orange juice. When cool, press mixture through a sieve. Discard cranberry skins. Cover and chill the dressing about 2 hours or utnil thoroughly chilled. (The dressing will thicken slightly as it chills.)
2. To serve, line six small bowls or plates with lettuce leaves. Arrange fruit on lettuce leaves. Drizzle with dressing.

* Note: To prevent pears from darkening, brush cut edges with lemon juice.

Per 3/4 cup: 231 cal., 1g total fat (0g sat. fat), 0mg chol., 4mg sodium, 58g. carbo., 5g fiber, 2g pro. Daily values: 11% vit. A, 113%vit. C, 5% calcium, 5% iron. Exchanges: 2 fruit, 2 other carbo.