2 tablespoons Lime Juice
2 tablespoons Orange Juice
2 tablespoons Olive Oil
1 teaspoon Dijon Mustard
1/2 teaspoon Sugar
3 Tangelo sectioned
2 Oro Blanco
sectioned 1 Banana sliced
4 cups Organic Iceberg Lettuce cleaned or Mixed Greens torn
Edible Flowers or Chives optional
For vinaigrette, combine lime juice, orange juice, olive oil, mustard, and sugar in a screw-top jar.
Cover and shake well to mix.
Combine tangelo and Pummelo sections and banana slices in a bowl.
Pour vinaigrette over fruits; toss gently to mix.
Divide greens among four salad plates.
Divide fruit among plates.
Sprinkle with edible flowers or chives, if desired.