Pummelo, Tangelo, and Banana Salad

This low-sodium side dish has three grams of fiber and fewer than 150 calories per serving.

  • Makes: 4 servings
  • Start to Finish: 20 mins
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Pummelo, Tangelo, and Banana Salad
Ingredients
2
tablespoons lime juice
2
tablespoons orange juice
2
tablespoons olive oil
1
teaspoon Dijon-style mustard
1/2
teaspoon sugar
3
tangelos, peled and sectioned
1
pummelo, peeled and sectioned
1
banana, sliced
4
cups baby lettuces, cleaned, or torn mixed greens
 
Edible flowers or snipped chives (optional)
Directions
  1. For vinaigrette, combine lime juice, orange juice, olive oil, mustard, and sugar in a screw-top jar. Cover and shake well to mix.
  2. 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
Food exchanges:

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
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