Fruit Salad With Poppy Seed Dressing
|Grapefruit||1 , cut in sections and sections skinned|
|Oranges||2 , sectioned and skinned|
|Avocados||2 Small, peeled and sliced|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Watercress||1⁄2 Cup (8 tbs), washed and stemmed|
|Belgian endive head||2 , separated into spears|
|For poppy seed dressing|
|Sugar||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|Onion juice||2 Teaspoon|
|Salad oil||1 Cup (16 tbs)|
|Poppy seeds||1 1⁄2 Tablespoon|
Put the slices of avocado into the lemon juice to keep the color fresh.
Arrange watercress on serving plates, and the grapefruit and orange sections and avocado slices on top.
Pour the poppy seed dressing over the fruit and tuck the spears of endive in and around, leaving the ends out so they can be eaten with the fingers.
The dressing: Dissolve the sugar, salt, and mustard in the vinegar.
Stir in the onion juice and oil.
Add the poppy seeds and shake well.