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.
