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Pummelo, Tangelo, and Banana Salad

Makes: 4 servings
Start to Finish 20 mins
Pummelo, Tangelo, and Banana Salad
  • 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)

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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