We wanted a palate-cleansing, nontraditional salad to serve with our Thanksgiving dinner. Of course, we always want to experiment with unusual ingredients, too. This recipe allowed us to do both. The recipe is listed in the November 2010 issue of Cooking Light. Here is the link.
The unusual ingredient is kumquat, which is a great addition to your fruit repertoire. The fruit should show no green. Wash and slice; that’s it! The rind is edible and not chewy. The kumquat adds a nice acid tang when fruit mixtures get too sweet.