Preparing Natural Dressing for a Fruit Salad

"Hello everyone. My name is Matt Fuller. This is Denise Bennet, my partner. We are the proud facilitators of the Light and Love Cafe. We are here on behalf of the Expert Village. Keep the tops on for as long as you can. I'm just kind of pulling them off cause they’re going to be in my way, but it will extend the life. If you have carrots, do buy them with the tops on, really different. The flavor will be a lot more sweet. If you have grapes leave them on the vine as long as you can. All important. If you ever have something that you're making that is brown in color, you can add beet to it for color which is real nice. Now, the dressing on this salad, hopefully, you will get to a point where you stop using the heavy dressings. At first, you used to have ranch and all these heavy dressings. And once you start eating more and more like this you'll find that they're salty, creamy, dairy based stuff, that it takes a lot from the flavors. So, I've gotten a lot cleaner in my body so the dressing that I like to use, this one is orange with a little bit of cinnamon. The orange and cinnamon together has, seems to, and with the beet, seems to create the illusion that it's cranberry. Most people think that the salad is made with cranberry which it's not. Threw this together pretty fast, I've never done this one this fast."