| 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 |
sm |
Red onion; sliced and separated |
| 1 |
md |
Avocado; peeled and sliced |
| 1 |
c |
Pomegranate seeds |
| 2 |
tb |
Honey |
| 2 |
tb |
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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