This festive salad features slices of avocado and grapefruit, onion, and pomegranate seeds served over a bed of romaine and radicchio, then drizzled with a homemade honey-lime dressing.
Cooking Light NOVEMBER 1994
Place 1/2 cup romaine and 1/2 cup radicchio on each of 4 salad plates. Divide grapefruit, onion, and avocado evenly among plates; top with pomegranate seeds. If desired, cover and chill salad mixture in an airtight container for up to 1 day ahead of serving.
Combine honey and lime juice, stirring with a wire whisk; cover and chill. To serve, drizzle 1 tablespoon of the dressing over each salad; toss gently to coat.
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