Title: Pink Grapefruit and Pomegranate Salad
Categories: None
Yield: 1 Servings

Lemon Vinaigrette: follows
2 Pink grapefruit
1 Papaya
1 Head each butter lettuce and
-red leaf lettuce
1/2 c Pomegranate seeds

Here's one -- I don't know the name of where it came from, but here's the
URL http://bpe.com/food/recipes/ferrary/index.html

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 1/3 cup olive oil or canola oil, 3
tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon grated
lemon zest, 1/2 teaspoon crumbled dried tarragon, 2 teaspoons Dijon
mustard, and salt and pepper to taste; whisk to blend.

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