| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Salads | 16 | Servings | |
INGREDIENTS
| 2 | c | Romaine lettuce leaves, torn |
| 2 | c | Radicchio, torn |
| 2 | c | Grapefruit sections, 2 |
| large grapefruit | ||
| 1/2 | Red onion, sliced and | |
| separated | ||
| 1 | Avocado, peeled and sliced | |
| 1 | c | Pomegranate seeds |
| 2 | T | Honey |
| 2 | T | Fresh lime juice |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4mg
Potassium: 130.4mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 7.2g
Protein: <1g