Ingredients
Shopping List
- 4 Texas Oranges, sectioned
- 1 Rio Star Grapefruit, sectioned
- 3 cups jicama, peeled and cubed
- ¾ cup red radishes, slivered
- 1 ½ teaspoons lime rind, grated
- 3 tablespoons fresh lime juice
- 3 tablespoons plain fat-free yogurt
- 2 tablespoons light mayonnaise
- 1 ½ tablespoons honey
- ¼ teaspoon freshly ground black pepper
- Dash of salt
- 4 cups chopped romaine lettuce
- 1 cup pomegranate seeds
- 3 tablespoons pumpkinseed kernels, toasted
- 2 tablespoons fresh cilantro, chopped
Directions
- Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice. Add jicama and radishes to orange/grapefruit mixture; toss gently. Cover and chill 30 minutes.
- Combine lime rind, yogurt, mayonnaise, honey, pepper and salt in a small bowl, stirring until smooth. Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.Â
