Pink grapefruit and pomegranate salad

Yield: 1 Servings

Measure Ingredient
\N \N Lemon Vinaigrette: follows
2 \N Pink grapefruit
1 \N Papaya
1 \N Head each butter lettuce and red leaf lettuce
½ cup Pomegranate seeds

Here's one -- I don't know the name of where it came from, but here's the URL

Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Prepare the Lemon Vinaigrette. Peel and section the grapefruits. Peel, seed, and slice the papaya. Tear the greens into bite-size pieces and place in a salad bowl. Pour over two-thirds of the dressing and mix to coat.

Arrange grapefruit sections and papaya slices alternately on top. Sprinkle with the pomegranate seeds. Drizzle with the remaining dressing.

Makes 8 servings.

Lemon Vinaigrette In a small bowl place ⅓ cup olive oil or canola oil, 3 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon grated lemon zest, ½ teaspoon crumbled dried tarragon, 2 teaspoons Dijon mustard, and salt and pepper to taste; whisk to blend.

Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998

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