½ pound California
kiwifruit, pared and sliced
½ pound (21-30 size)
shrimp, shelled, deveined and cooked with tails intact
½ cup each
finely julienned radish and pomegranate
½ head butter
lettuce
Lemon Ginger Dressing
(recipe below)
Arrange all ingredients in shallow,
lettuce-lined salad bowl. Serve with Lemon
Ginger Dressing.
Makes 3-4 servings.
Lemon Ginger Dressing: Combine 2 tablespoons each oil, vinegar and lemon juice, 1 tablespoon honey, 1 teaspoon grated ginger, ½ teaspoon salt and ? teaspoon pepper; mix well. Makes about 1/3 cup.
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