Winter Citrus Salad 
Makes about 8 servings
  • 4 navel oranges
  • 4 Cara Cara oranges
  • 2 Ruby Red grapefruit
  • 1 pineapple, peeled, cored, and sliced
  • ¼ cup pomegranate arils
  • 3 tablespoons honey
  • 1 lime, zested and juiced
  1. Using a sharp knife, remove rind and pith from oranges and grapefruit. Cut citrus into sections, slicing between the membranes. Squeeze juice from remaining cores of citrus into bowl; discard cores. Add pineapple and pomegranate. Drizzle with honey, and top with lime zest and juice, tossing to combine. Serve chilled.
Recipe by Southern Lady Magazine at