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Oro Blanco, Tangelo and Banana Salad
By Chef Chris Faulkner


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.