Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Romaine lettuce leaves; torn |
| 2 cups | Radicchio; torn |
| 2 cups | Grapefruit sections; (2 large grapefruit) |
| ½ small | Red onion; sliced and separated |
| 1 medium | Avocado; peeled and sliced |
| 1 cup | Pomegranate seeds |
| 2 tablespoons | Honey |
| 2 tablespoons | Fresh lime juice |
Place ½ cup romaine and ½ cup radicchio on each of 4 salad plates.
Divide grapefruit, onion, and avocado evenly among plates; top with pomegranate seeds.
Combine honey and lime juice, stirring with a wire whisk. Drizzle 1 tablespoon of the dressing over each salad. Yield: 16 servings.
Recipe by: Cooking Light, Nov/Dec 1994, page 172 Posted to Digest eat-lf.v097.n305 by snardo@... on Dec 01, 1997