Iceberg Babies^® Citrus Mint Salad

Yield: 8 servings

Ingredients:

1. Rinse Iceberg Babies^® under cold water, and allow to drip-dry completely.

2. Cut a generous slice from the bottom of the lettuce, removing about a quarter of the head. Remove some of the inner leaves to create a bowl; chiffonade the removed leaves and set aside.

3. Knife-peel grapefruit and oranges to fully remove skin and pith.

4. Cut fruit segments carefully into a mixing bowl, reserving the fruit juice.

5. Wash mint thoroughly, remove stems, and reserve crowns for garnish.

6. Cut mint leaves into thin strips and reserve 1/2 cup for the dressing.

7. Toss remaining mint with citrus segments and chill.

8. To prepare the dressing, combine yogurt, ginger and mint; stir well. Sweeten with honey, to taste, and chill.

9. To serve, place each Iceberg Babies^® bowl on a bed of lettuce chiffonade to stabilize it on the plate.

10. Fill the bowl with citrus segments, add some juice, and garnish with a slice of lime and a mint sprig. Serve the dressing in a small dish on the side.

Chef’s comments: “A lightly refreshing salad for a poolside lunch, Iceberg Babies® provide a crisp crunch that beautifully compliments the citrus fruit.”
	Chef Beat Giger, CEC, AAC Corporate Chef & Director of Special Events Pebble Beach Resorts