2 cup Romaine lettuce leaves, torn
2 cup Radicchio, torn
2 cup Grapefruit sections, (2 large grapefruit)
1/2 small Red onion, sliced and separated
1 medium Avocado, peeled and sliced
1 cup Pomegranate seeds
2 tbsp Honey
2 tbsp Fresh lime juice
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Place 1/2 cup romaine and 1/2 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@onramp.net on Dec 01, 1997
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