Lettuce and fruit salad with poppy seed dressing
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | Mandarin orange; drained, (11 oz ea.) |
| 3 | Grapefruit, pink; peeled, | |
| ¼ | cup | Onion; chopped (to 1/2 cup) |
| ¾ | cup | Vinegar, tarragon |
| 2 | tablespoons | Vegetable oil |
| 2½ | tablespoon | Poppy seeds seeded and sectioned |
| 6 | Bibb lettuce heads; torn in bite size pieces | |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dry mustard |
| ¾ | cup | Oil, vegetable |
Directions
FRUIT SALAD
POPPY SEED DRESSING
Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing.
Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add ¾ cup vegetable oil, continuing to blend until thick. Pour into a jar with a tight-fitting lid, and chill. Shake well before serving. Yield: 2 cups Food Exchange per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O'Brion's Notes: Would for sure use less OIL!
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