Pummelo, Tangelo, and Banana Salad
- For vinaigrette, combine lime juice, orange juice, olive oil, mustard, and sugar in a screw-top jar. Cover and shake well to mix.
- Combine tangelo and pummelo sections and banana slices in a bowl. Pour vinaigrette over fruits; toss gently to mix. Divide greens among four salad plates. Divide fruit among plates. Sprinkle with edible flowers or chives, if desired. Makes 4 side-dish servings.
From the Test Kitchen
1 fruit, 1-1/2 fat.
Nutrition Facts (Pummelo, Tangelo, and Banana Salad)
- Per serving:
- 148 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 38 mg sodium,
- 22 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet