Rainbow Salad With Tangy Fruit Dressing

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Wisconsin Cheese


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4 red apples, diced with peel

5 bananas, sliced

1 package (12 ounces) frozen blueberries, thawed and drained

10 tangerines, peeled and segmented

3 pounds green grapes, washed and stemmed

3 cans (20 ounces each) pineapple slices, cut in half

3 pounds fresh strawberries, washed, hulled and sliced

Tangy Fruit Dressing:

1 cup dairy Sour Cream

1/4 cup powdered sugar

1 tablespoon fresh lemon juice

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