Instructions: Line platter or 4 individual plates with spinach. Top with berries and other fruits, dividing equally. Serve with your choice of dressing on the side.

Strawberry-Ginger Dressing: In blender or food processor, puree 1 1/2 cups strawberries; transfer to bowl. Mix in 1 1/2 to 2 tablespoons honey, 1 1/2 tablespoons lime juice, 2 teaspoons grated fresh ginger and a pinch of salt. Use immediately, or cover and refrigerate up to 2 days.

Makes 1 cup.

Orange-Mint Dressing: In bowl whisk one (8-ounce) container plain nonfat yogurt, 3 tablespoons thawed orange juice concentrate and 1 teaspoon granulated sugar. Mix in 3 tablespoons chopped fresh mint. Serve immediately, or cover and refrigerate up to 2 days.

Makes 1 cup.

Balsamic-Pepper Dressing: In bowl whisk one (8-ounce) container nonfat strawberry yogurt, 1 tablespoon balsamic vinegar, 1 teaspoon honey and1/2 to 1 teaspoon coarsely ground black pepper. Serve immediately, or cover and refrigerate up to 2 days.

Makes 1 cup.

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