Recipe - Pink Grapefruit And Pomegranate Salad

Lemon Vinaigrette: follows
2 Pink grapefruit
1 Papaya
1 Head each butter lettuce and
red leaf lettuce
One half cup Pomegranate seeds

Here's one I don't know the name of where it came from, but here's the
URL http://bpe.com/food/recipes/ferrary/index.html

LowFat, HighFlavor Dining (This must be a winter menu.) An AllAmerican
Lowfat Feast by Lou Seibert Pappas

Prepare the Lemon Vinaigrette. Peel and section the grapefruits. Peel,
seed, and slice the papaya. Tear the greens into bitesize pieces and place
in a salad bowl. Pour over twothirds of the dressing and mix to coat.
Arrange grapefruit sections and papaya slices alternately on top. Sprinkle
with the pomegranate seeds. Drizzle with the remaining dressing.

Makes 8 servings.

Lemon Vinaigrette In a small bowl place 1/3 cup olive oil or canola oil, 3
tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon grated
lemon zest, One half teaspoon crumbled dried tarragon, 2 teaspoons Dijon
mustard, and salt and pepper to taste; whisk to blend.

Posted to recipeludigest by SuzyWert@aol.com on Feb 19, 1998