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“Christmas Eve Salad recipe from Cooking Light in an article featuring Santa Fe, New Mexico. "This salad provides a cooling contrast to other spicy flavors at the holiday table." Their suggested wine to serve with this, of course, comes from NM: Gruet Brut NV. Cooking time is chilling time. Their photo is gorgeous-love the colors and this recipe has no beets in it. Posting for safekeeping.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice.
  2. Add jicama and radishes to orange mixture; toss gently.
  3. Cover and chill 30 minutes.
  4. Combine zest and next 6 ingredients (through salt) in a small bowl, stirring until smooth.
  5. Arrange lettuce in a large bowl.
  6. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture.
  7. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro right before serving.

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