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| 3 | tablespoons frozen (thawed) limeade or lemonade concentrate |
| 3 | tablespoons honey |
| 3 | tablespoons vegetable oil or sour cream |
| 1/4 | teaspoon poppy seed |
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| Salad greens |
| 3 | unpeeled red or green apples, sliced |
| 2 | grapefruits, peeled, sectioned |
| 1/2 | cup pomegranate seeds |
| 1. | In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time. |
| 2. | Arrange salad greens on individual salad plates; top with apple slices, grapefruit sections and pomegranate seeds. Serve with dressing. |
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| Grown throughout Asia, the Mediterranean and in California, pomegranates are oval red fruit with edible seeds. If you’re a fan of these ruby red seeds, you need to act fast. In this country, pomegranates are available only in October and November. |
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| Yes, it takes a few extra minutes to extract the bright red seeds of a pomegranate, but their sparkling sweet-tart flavor makes it all worthwhile. To get at the seeds, cut pomegranate in half and dig the seeds out with a spoon, removing any light-colored membrane that may adhere. |
Nutrition Information:
190 ( 65 ); 7 g ( 1 g); 0mg; 0mg; 33 g ( 3 g); 1 g 2 %; 56 %; 2 %; 0% 2 ; 1 1/2