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Title: Citrus Salad With Raspberry Vinaigrette
Yield: 0 Servings

Ingredients

           Raspberry Vinaigrette:
      3 tb raspberry vinegar
      2 tb Dijon-style mustard
    1/2 c  vegetable oil
      2 tb olive oil
           « teaspoon salt
           « teaspoon freshly ground
           Black pepper
      1    pink grapefruit; peeled, cut
           -  in half
      1    navel orange peeled
    1/2 sm red onion; peeled
      3 oz Bibb lettuce leaves; washed
           -and dried
      2 tb raspberry vinaigrette

Instructions

To make vinaigrette place all ingredients in a food Processor. Process
until
smooth, about 30 seconds. Store in airtight container for up to 3 weeks.
Vinaigrette can also be served over mixed greens.
Slice grapefruit and oranges by hand or with food processor. Remove seeds.
Slice the onion by hand or with a food processor. Separate slices into
rings.
Arrange lettuce leaves on two plates, and drizzle each with 1 teaspoon
vinaigrette. Top with onion slices then orange and grapefruit slices.
Drizzle remaining vinaigrette over salads, and serve at room temperature.
~ If making salad ahead, do not put dressing on salad until ready to serve.
Makes 2 generous servings.
.
Adapted from Cuisinart

Scanned by Sandy
Pittsburgh Post Gazette
2-5-98

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Preparation Time: 0:00

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