Ensalada De Noche Buena

• 4 large navel oranges
• 1 large red grapefruit
• 3 cups jicama, peeled and cubed in 1 inch chunks
• 34 cup red radish, slivered about 6 of them
• 1 12 teaspoons lime zest
• 3 tablespoons lime juice
• 3 tablespoons plain fat-free yogurt
• 2 tablespoons light mayonnaise
• 1 12 tablespoons honey
• 14 teaspoon pepper
• 1 dash salt
• 4 cups romaine lettuce, chopped
• 1 cup pomegranate seeds
• 3 tablespoons unsalted pumpkin seeds, toasted
• 2 tablespoons fresh cilantro, chopped

1. Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice.
2. Add jicama and radishes to orange mixture; toss gently.
3. Cover and chill 30 minutes.
4. Combine zest and next 6 ingredients (through salt) in a small bowl, stirring until smooth.
5. Arrange lettuce in a large bowl.
6. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture.
7. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro right before serving.

oranges, red grapefruit, jicama, red radish, lime zest, lime juice, yogurt, light mayonnaise, honey, pepper, salt, romaine lettuce, pomegranate seeds, pumpkin seeds, fresh cilantro

Taken from www.food.com/recipe/ensalada-de-noche-buena-366242 (may not work)