Layered Fruit Salad

by Ruth T. White

2 c shredded lettuce
3 Golden Delicious apples
2 navel oranges
2 c seedless grapes
1/3 c mayonnaise
1/3 c sour cream
1 c shredded cheese

Spread lettuce on bottom of 2 quart serving dish. Core and quarter apples and slice very thin; layer over lettuce. Peel and section oranges. Squeeze 2 – 3 t orange juice over apples and arrange oranges on top of apples. Layer grapes on top. Combine mayo and sour cream in a bowl and cover grapes. Sprinkle cheese over all. Cover with plastic wrap and refrigerate overnight.

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