RECIPE: Rio Star Fiesta Salad
Winter is citrus season. Grapefruit and oranges make delicious and healthy salads, and red grapefruit adds to the drama of the presentation. There’s a reduced-calorie dressing and a healthy garnish of pomegranate seeds, pumpkinseed kernels and cilantro.
The Rio Star grapefruit is a very red, sweet variety that is 10 times redder than the original Ruby Red. It has an overall blush on the exterior peel as well as a deep red interior color. This specialty grapefruit is grown exclusively in the southernmost tip of Texas—the Rio Grande Valley. Texas citrus is tree-ripened and handpicked throughout the season. Makes about 6 one-cup servings. Ingredients Salad |
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– 4 cups chopped romaine lettuce, rinsed, drained and patted dry – 4 oranges (sectioned, reserving juice) – 1 Rio Star Grapefruit (sectioned, reserving juice) – 3 cups peeled and cubed jicama (about 1 pound) – 3/4 cup slivered red radishes (1 bunch, about 10 to 12 radishes) Dressing – 1-1/2 teaspoons grated lime peel Optional Garnishes – 1 cup pomegranate seeds Preparation For Salad 1. Place lettuce in a large serving bowl. Cover and refrigerate until needed. For Dressing & Assembly 1. In a small bowl, combine lime peel, lime juice, yogurt, mayonnaise, honey, pepper and salt. Stir until smooth. Set aside. For Garnish 1. Sprinkle with pomegranate seeds, pumpkinseed kernels and cilantro. – Read illustrated instructions on how to section a grapefruit. – Find more fruit and salad recipes in The Nibble’s Fruit and Vegetables sections. |