Yield: 14 servings
Measure | Ingredient |
---|---|
3 cans | Mandarin orange; drained, (11 oz ea.) |
3 \N | 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 \N | Bibb lettuce heads; torn in bite size pieces |
1 tablespoon | Sugar |
1 teaspoon | Salt |
1 teaspoon | Dry mustard |
¾ cup | Oil, vegetable |
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!