Prep: 20 minutes
Yield: 4 servings
2 blood oranges or tangerines, peeled and thinly sliced
1 pink grapefruit, peeled and thinly sliced
1 navel orange, peeled and thinly sliced
2 tablespoons finely chopped fresh mint
1/2 cup pomegranate fresh arils
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
11/2 teaspoons honey (optional)
1. On a large platter combine blood oranges, grapefruit and oranges. Sprinkle with mint and pomegranate arils.
2. Drizzle olive oil and lime juice over salad. Add honey, if desired and serve.
