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. Combine honey and lime juice, stirring with a wire whisk. Drizzle 1 tablespoon of the dressing over each salad. Yield: 16 servings. Recipe by: Cooking Light, Nov/Dec 1994, page 172 Posted to Digest eat-lf.v097.n305 by email@example.com on Dec 01, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (39g)|
|Recipe Makes: 16|
|Calories from Fat: 18 (50%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 2.9mg||0 %|
|Potassium 121.2mg||3 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.4g|
|Protein 0.6g||1 %|
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Calories per serving: 36
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