Fruit Salad with Cantaloupe, Honeydew, Pineapple, and Dill

Ingredients

• 2-3 cups cantaloupe, cut into pieces about 1 inch square
• 2-3 cups honeydew, cut into pieces about 1 inch square
• 1 cup pineapple, cut into pieces about 1 inch square
• 4-6 T Spinach Salad Dressing, recipe follows
• 2-3 T chopped fresh dill
• 1/4 cup red wine vinegar
• 1/4 cup sugar or Splenda
• 1 tsp. finely minced fresh garlic
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. dry mustard powder
• 1/4 tsp. onion powder
• 1/2 cup extra virgin olive oil

Directions

1. In a small bowl, whisk the red wine vinegar with the sugar or Splenda, garlic, salt, black pepper, dry mustard, and onion powder until everything looks evenly mixed. Add the olive oil while whisking, then set the dressing aside so the flavors can mingle while you get the fruit ready. You will have much more dressing than this salad needs, which leaves you with a very useful little bonus for whatever else sounds good.
2. Rinse the dill, then spin it dry or pat it well with paper towels. Pull off the large stems and chop the fronds finely.
3. Cut the cantaloupe, honeydew, and pineapple into pieces about 1 inch square. Put the melon in a glass or plastic bowl. Add as much dressing as you like and toss, then sprinkle in the dill and stir until it is mixed through. Serve this right away if you can, though it can sit in the refrigerator for about a day.