Tropical Salad

Ingredients:
1 20-oz. can pineapple chunks in juice
3 oranges, peeled and sectioned
2 apples, cored and chopped
1 papaya, peeled, seeded and cut into chunks
1 teaspoon cornstarch
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon poppy seeds
1 teaspoon grated orange peel
1/2 teaspoon paprika
1/4 teaspoon salt
5 quarts torn Romaine lettuce
1/2 cup blanched slivered almonds, toasted

Directions:
Drain the pineapple chunks and set the juice aside. In a large bowl, combine pineapple, oranges, apples and papaya. To make the dressing, combine the pineapple juice and cornstarch in a saucepan and cook it, stirring, until it boils and thickens. Remove it from the heat and allow to cool. In a blender, combine the pineapple sauce with oil, sugar, vinegar, poppy seeds, orange peel, paprika and salt. Blend until smooth, pour the dressing over the fruit mixture and toss. Mix in the lettuce and sprinkle with almonds before serving.