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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Christmas Eve Salad recipe from Cooking Light in an article featuring Santa Fe, New Mexico. This salad provides a cooling contrast to other spicy flavors at the holiday table. Their suggested wine to serve with this, of course, comes from NM: Gruet Brut NV. Cooking time is chilling time. Their photo is gorgeous-love the colors and this recipe has no beets in it. Posting for safekeeping. Ingredients:
4 large navel oranges |
1 large red grapefruit |
3 cups jicama, peeled and cubed in 1 inch chunks |
3/4 cup red radish, slivered about 6 of them |
1 1/2 teaspoons lime zest |
3 tablespoons lime juice |
3 tablespoons plain fat-free yogurt |
2 tablespoons light mayonnaise |
1 1/2 tablespoons honey |
1/4 teaspoon pepper |
1 dash salt |
4 cups romaine lettuce, chopped |
1 cup pomegranate seeds |
3 tablespoons unsalted pumpkin seeds, toasted |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice.
2. Add jicama and radishes to orange mixture; toss gently.
3. Cover and chill 30 minutes.
4. Combine zest and next 6 ingredients (through salt) in a small bowl, stirring until smooth.
5. Arrange lettuce in a large bowl.
6. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture.
7. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro right before serving.
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