Tossed Fruit Salad
|Sugar||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Celery salt||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Salad oil||1 Cup (16 tbs)|
|Oranges||2 Medium, chilled|
|Grapefruit||1 Medium, chilled|
|Ripe banana||1 Medium|
|Torn iceberg lettuce||4 Cup (64 tbs)|
|Torn escarole||2 Cup (32 tbs)|
|Avocado||1 , peeled and thinly sliced|
|Red grapes||1 Cup (16 tbs), 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.
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