SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pummelo, Tangelo, and Banana Salad

Makes: 4 servings
Start to Finish 20 mins
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 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe