Makes 8 servings

4 Texas navel oranges
1 Texas Rio Star Grapefruit
3 cups peeled and cubed 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

1. Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice.
2. Add jicama and radishes to orange/grapefruit mixture; toss gently.
3. Cover and chill 30 minutes.
4. Combine lime rind, lime juice, yogurt, mayonnaise, honey, black pepper and salt in a small bowl, stirring until smooth.
5. Arrange lettuce in a large bowl.
6. Using a slotted spoon, place the orange/grapefruit mixture over lettuce; drizzle evenly with yogurt mixture.
7. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro and serve.
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