Pureed strawberries give the fat-free vinaigrette a delightful texture and a lively springtime flavor.
For dressing, in a blender container or food processor bowl place half of the berries, vinegar, water, and sugar. Cover and blend or process until smooth; set aside.
Line a large serving platter with kale or lettuce leaves. Arrange kiwi fruit; orange sections; bananas; peach, plum, or nectarine slices; apple or pear slices; and remaining berries decoratively over kale or lettuce. Drizzle a little of the dressing over salad. Pass remaining dressing. Makes 6 servings.