Winterberry Salad

Karen Morris

1 pomegranite (yields 1-2 cups of kernals)
1-2 cups blueberries, fresh or frozen
1-2 bananas, not overripe

Dressing:
1 tbsp. brown sugar
1 tbsp. lime juice

Prepare dressing by mixing brown sugar with lime juice; set aside. Remove pomegranite kernals from the husk and place in pretty bowl. Add fresh or thawed (and drained) blueberries and sliced bananas. Drizzle dressing over fruit and serve. Can be used also to garnish cheesecake or pound cake.

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