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Tossed Fruit Salad

1/2 cup sugar

1/4 cup tarragon vinegar

2 tablespoons water

1 teaspoon celery salt

1 teaspoon paprika

1 teaspoon dry mustard

1 cup salad oil

2 medium oranges, chilled

1 medium grapefruit, chilled

1 ripe medium banana

4 cups torn iceberg lettuce

2 cups torn escarole

1 avocado, peeled and thinly sliced

1 cup red grapes, halved and seeded

To make dressing, in saucepan combine sugar, vinegar, and water. Heat and stir just till sugar dissolves; cool. Stir in celery salt, paprika, and mustard. Add oil in slow stream, beating with electric mixer till thick. Cover and chill.

Peel and section oranges and grapefruit, reserving juices. Peel and slice banana; brush with reserved citrus juices. Set aside. In large salad bowl combine iceberg lettuce and escarole. Arrange orange and grapefruit sections, banana, avocado slices, and grapes in a circle atop lettuce. Pour on chilled dressing. Toss to coat fruit and vegetables. Makes 6 to 8 servings.

Agnese Marhele @ 2009-09-20 16:35:05

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