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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.