1/4 cup olive oil
2 Tbs sugar
1 tsp finely shredded lemon peel
1 Tbs lemon juice
1/4 tsp salt
3 large oranges, peeled and sectioned
1 large pink grapefruit, peeled and sectioned
1 medium green onion, sliced (2 tablespoons)
1 Tbs snipped fresh mint
4 cups shredded romaine lettuce (about 6 ounces)
For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice,
and salt. Cover and shake well.
In a medium bowl place orange and grapefruit sections, onion,
and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24
To serve, put romaine in a large salad bowl and top
with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.