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Ensalada de Noche Buena

Douglas Merriam; Jan Gautro
Yield 8 servings (serving size: about 1 2/3 cups salad and about 1 tablespoon dressing)
This salad (ehn-sah-LAH-dah de NO-chay BWAY-nah) provides a cooling contrast to other spicy flavors at the holiday table.


  • 4 large navel oranges
  • 1 large red grapefruit
  • 3 cups (1-inch) cubed peeled jicama (about 1 pound)
  • 3/4 cup slivered red radishes (about 6 medium)
  • 1 1/2 teaspoons grated lime rind
  • 3 tablespoons fresh lime juice
  • 3 tablespoons plain fat-free yogurt
  • 2 tablespoons light mayonnaise
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon freshly ground black pepper
  • Dash of salt
  • 4 cups chopped romaine lettuce
  • 1 cup pomegranate seeds
  • 3 tablespoons unsalted pumpkinseed kernels, toasted
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 133
  • caloriesfromfat 22 %
  • fat 3.3 g
  • satfat 0.3 g
  • monofat 1.6 g
  • polyfat 1.2 g
  • protein 2.4 g
  • carbohydrate 26.2 g
  • fiber 5.7 g
  • cholesterol 2.6 mg
  • iron 0.9 mg
  • sodium 58 mg
  • calcium 65 mg

How to Make It

  1. Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice. Add jicama and radishes to orange mixture; toss gently. Cover and chill 30 minutes.

  2. Combine rind and next 6 ingredients (through salt) in a small bowl, stirring until smooth. Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.

  3. Wine note: Sparkling wine deserves a place at every holiday table, both for its celebratory allure and compatibility with many foods. When celebrating Santa Fe style, look for Gruet Brut NV ($14) from New Mexico. Made in the manner of true Champagne, it has lemony acidity that stands up to the acid of the yogurt dressing, while crisp grapefruit flavors echo the salad's citrus elements. --Jeffery Lindenmuth