Zambian Fruit Salad

Description
Nice African flavour!

Ingredients
2 quarts raw spinach 2 quarts romaine 1 quart chicory 1 quart lettuce fresh pineapple cut in fingers, about 3 per bowl fresh mango in strips, about 2-3 per bowl avocado, dipped in lemon juice and cut in strips fresh coconut, cut in thin slices oranges (California type), thinly sliced with skins left on bananas, cut in chunks mayonnaise chopped peanuts (or coconut) 1 pint-basket strawberries or any berries in season. 4 limes 1 quart mayonnaise. 1 cup whipped cream 2 tbs. sugar few drops green vegetable coloring.

Directions
In a 2-gallon bowl: stem, wash, and tear into medium-sized pieces: 2 quarts raw spinach, 2 quarts romaine, 1 quart chicory and 1 quart lettuce. fill the bowls with the mixture of greens. use any flesh fruits, coconut, and chopped peanuts in combinations like this: fresh pineapple cut in fingers, about 3 per bowl, fresh mango in strips, about 2-3 per bowl, avocado, dipped in lemon juice and cut in strips, fresh coconut, cut in thin slices, oranges (California type), thinly sliced with skins left on, bananas, cut in chunks, thinly coated with mayonnaise and dipped in chopped peanuts (or coconut) and 1 pint-basket strawberries or any berries in season. Arrange the fruits attractively in the individual salad bowls or in one large bowl. Serve with lime dressing: Grate 4 limes, and add grated rinds with their juice to 1 quart mayonnaise. Fold in: 1 cup whipped cream sweetened with 2 tbs. sugar and a few drops green vegetable coloring.