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Apple-Grapefruit Salad

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  • Prep 20 min
  • Total 20 min
  • Servings 6
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Here's a great salad for any fall gathering. Using both red and green apples will really make it look festive.
By Betty Crocker Kitchens
Updated Aug 14, 2006

Ingredients

Lime-Honey Dressing

  • 3 tablespoons frozen (thawed) limeade or lemonade concentrate
  • 3 tablespoons honey
  • 3 tablespoons vegetable oil or sour cream
  • 1/4 teaspoon poppy seed

Salad

  • Salad greens
  • 3 unpeeled red or green apples, sliced
  • 2 grapefruits, peeled, sectioned
  • 1/2 cup pomegranate seeds

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

190 Calories, 7 g Total Fat, 1 g Protein, 33 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
0mg
Potassium
240 mg
Total Carbohydrate
33 g
Dietary Fiber
3 g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
56%
56%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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