Ensalada De Noche Buena

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: 1 hr
• Serves: 8

Ingredients

• 4  large navel oranges
• 1  large red grapefruit
• 3  cups jicama, peeled and cubed in 1 inch chunks
• 3⁄4 cup red radish, slivered about 6 of them
• 1 1⁄2 teaspoons lime zest
• 3  tablespoons lime juice
• 3  tablespoons plain fat-free yogurt
• 2  tablespoons light mayonnaise
• 1 1⁄2 tablespoons honey
• 1⁄4 teaspoon pepper
• 1  dash salt
• 4  cups romaine lettuce, chopped
• 1  cup pomegranate seeds
• 3  tablespoons  unsalted pumpkin seeds, toasted
• 2  tablespoons fresh cilantro, chopped

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.