- 2 medium ripe bananas, sliced
- 1 cup pineapple chunks
- 1 cup seedless grapes, halved
- 3 tablespoons honey mustard salad dressing
- In a bowl, combine the fruit. Add dressing and toss to coat. Cover and refrigerate until serving. Yield: 4-6 servings.
Originally published as Three-Fruit Salad in Quick Cooking May/June 1998, p11
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