Ensalada de Noche Buena

This salad (ehn-sah-LAH-dah de NO-chay BWAY-nah) provides a cooling contrast to other spicy flavors at the holiday table.

Yield: 8 servings (serving size: about 1 2/3 cups salad and about 1 tablespoon dressing)

Ingredients

• 4  large navel oranges
• 1  large red grapefruit
• 3  cups  (1-inch) cubed peeled jicama (about 1 pound)
• 3/4  cup  slivered red radishes (about 6 medium)
• 1 1/2  teaspoons  grated lime rind
• 3  tablespoons  fresh lime juice
• 3  tablespoons  plain fat-free yogurt
• 2  tablespoons  light mayonnaise
• 1 1/2  tablespoons  honey
• 1/4  teaspoon  freshly ground black pepper
• Dash of salt
• 4  cups  chopped romaine lettuce
• 1  cup  pomegranate seeds
• 3  tablespoons  unsalted pumpkinseed kernels, toasted
• 2  tablespoons  chopped fresh cilantro

Preparation

Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice. Add jicama and radishes to orange mixture; toss gently. Cover and chill 30 minutes.

Combine rind and next 6 ingredients (through salt) in a small bowl, stirring until smooth. Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.

Wine note: Sparkling wine deserves a place at every holiday table, both for its celebratory allure and compatibility with many foods. When celebrating Santa Fe style, look for Gruet Brut NV ($14) from New Mexico. Made in the manner of true Champagne, it has lemony acidity that stands up to the acid of the yogurt dressing, while crisp grapefruit flavors echo the salad's citrus elements. --Jeffery Lindenmuth

Nutritional Information

Calories:

133 (22% from fat)

Fat:

3.3g (sat 0.3g,mono 1.6g,poly 1.2g)

Protein:

2.4g

Carbohydrate:

26.2g

Fiber:

5.7g

Cholesterol:

2.6mg

Iron:

0.9mg

Sodium:

58mg

Calcium:

65mg