Pomegranate, Kiwi, Mango Salad

1 pound Romaine lettuce

2 mangos peeled and diced

4 kiwis peeled and cut into 6 wedges

1 container strawberries

1 cup pomegranate seeds

1/4 cup vinegar

1/4 cup oil

add sugar to taste if needed

2 tablespoons orange juice

In a large bowl, combine lettuce and fruit. Mix dressing in a small

bowl and pour over salad. Toss and serve.

c-"~'

 

Orange, Strawberry and Date Salad

1 teaspoon fresh lemon juice

2 teaspoons finely chopped shallot

1 1/2 teaspoon chopped fresh tarragon

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 head Boston lettuce, torn into pieces

2 medium navel oranges

1 pint strawberries, hulled and quartered

1/2 cup pitted dates

For the dressing: Whisk together the lemon juice. shallots and tarragon

in a bowl. Slowly whisk in the olive oil. Season with salt and

pepper.

For the salad: In a bowl, coat the lettuce with all but 1/4 cup of the

dressing. Arrange the lettuce on individual serving plates. Cut off the

top and bottom of each orange, just exposing the flesh. With a sharp

knife, follow the curve of the fruit to cut away the peel, completely removing

the white pith. Slice out each segment of fruit, cutting in along

the membrane. Divide the oranges, strawberries and dates among the

plates. Drizzle with the remaining dressing.