Apple-Grapefruit Salad

Here's a great salad for any fall gathering. Using both red and green apples will really make it look festive. MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

Lime-Honey Dressing

tablespoons frozen (thawed) limeade or lemonade concentrate

tablespoons honey

tablespoons vegetable oil or sour cream

1/4

teaspoon poppy seed

Salad greens

unpeeled red or green apples, sliced

grapefruits, peeled, sectioned

1/2

cup pomegranate seeds

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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.

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.
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.