1 (4 ounce) can sliced fresh pineapple, drained
1 (4 ounce) can sliced oranges
1 (6 ounce) can sliced dates
1/4 cup lemon juice
2 teaspoons canned lemon zest
2 teaspoons orange extract
1 pound cream cheese, softened
1 cup white sugar
1 egg, lightly beaten
5 orange pieces, halved
1 pound orange slices
In a small saucepan, stir pineapple and orange juice until well blended. Remove from heat. Mix in orange zest. Mix vinaigrette with pineapple, orange slices and orange strips; chill for 2 to 3 hours before serving.