Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted (see Tip)

Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

NUTRITION INFORMATION: Per serving: 170 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 30 g carbohydrate; 3 g protein; 5 g fiber; 151 mg sodium.

Nutrition bonus: Vitamin C (190% daily value), Fiber (20% dv), Potassium & Vitamin A (15% dv).

1 1/2 Carbohydrate Servings

Exchanges: 2 fruit, 1 fat

TIP: Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

I think I like it, but with no bell peppers.

Anonymous, Camas, WA

Wonderful color!!!! Took it to a covered dish and it went over delightfully. It is a 'do again :)'

, Pasadena, MD

This was ok... but pretty fussy. For a long time, we've just cut the little buttons off each end of the Kiwi after washing, and half and slice. You're missing a real treat by not eating the skin... tastes like nectarine and you don't notice the fuzzy... take a chance and try it. We toss the whole cut kiwi into salad greens with sun dried tomatoes, cranberries, scallions and top with sliced almonds and dressing of choice. :-)

Tempe, NC