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Pummelo, Tangelo, and Banana Salad

Makes: 4 servings

Start to Finish 20 mins

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 KitchenFood exchanges:

1 fruit, 1-1/2 fat.

Nutrition Facts (Pummelo, Tangelo, and Banana Salad)

Servings Per Recipe 4,
cal. (kcal) 148,
Fat, total (g) 7,
sat. fat (g) 1,
carb. (g) 22,
fiber (g) 3,
pro. (g) 2,
vit. C (mg) 58,
sodium (mg) 38,
Percent Daily Values are based on a 2,000 calorie diet

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