Spiced Citrus Salad
1/4 cup water
Simmer water with sugar and anise in a small saucepan over moderate heat, stirring occasionally, 1 minute. Cool slightly.
Cut peel and white pith from grapefruits and oranges with a sharp knife. Working over a bowl, cut grapefruit and orange sections free from membranes. Pour off juice released during cutting from bowl and reserve. (If you have difficulty pealing the sections, you can substitute the fruit sections you find in your fresh produce section - not quite as fesh tasting but it is still good)
Stir syrup into fruit and chill, covered, 1 hour. Stir in reserved juice to taste. Serve on a lettuce leaf.
Per Serving: 161 Calories; 1g Fat (6.6% calories from fat); 3g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates.
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