1½ cups peeled jicama julienne sticks
½ cup seedless grapes, halved
½ cup chopped celery (1 stalk)
In a large bowl toss together pears, jicama,
grapes, celery, walnuts, and mint. Add Lime-Yogurt Dressing; toss to coat fruit mixture.
Serve immediately. Makes 6 servings (about
¾ cup each).
Lime-Yogurt Dressing: In a small bowl stir
together ½ cup plain nonfat Greek yogurt,
2 tablespoons lime juice, 1 teaspoon agave
nectar, and ¼ teaspoon black pepper.
fat), 0 mg chol., 16 mg sodium, 15 g carb. ( 4 g
fiber, 8 g sugars), 3 g pro.
½ head red leaf or green oak lettuce, ribs
removed and leaves torn
1 cup thinly sliced fennel bulb (about
2 medium kiwifruits, peeled and sliced
2 slices bacon, crisp-cooked, drained,
In a large bowl toss together lettuce, fennel,
and Grapefruit Vinaigrette. Transfer
mixture to a large serving platter. Top with
grapefruit sections and kiwifruit slices.
Grapefruit vinaigrette: In a small bowl
whisk together 1 tablespoon grapefruit juice,
1 tablespoon white wine vinegar, 1 teaspoon
minced shallot, ½ teaspoon Dijon-style
mustard, ½ teaspoon agave nectar or honey,
¼ teaspoon freshly ground black pepper, and
¹∕₈ teaspoon salt. Drizzle in 1 tablespoon olive
oil, whisking to combine.
fat), 4 mg chol., 192 mg sodium, 15 g carb. ( 3 g
fiber, 9 g sugars), 3 g pro.
Quick and creative, these festive
salads pair well with a holiday
meal or a simple soup supper.
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better homes and gardens | celebrate! 27