California Fruit Salad
|Pine nuts/Slivered almonds||3 Tablespoon|
|Oranges||2 Pound (4 Whole, 1/2 Pound Each)|
|Grapefruit||1 1⁄2 Pound (2 Whole, 3/4 Pound Each, Ruby / Pink Colored)|
|Firm ripe avocados||1 Pound (2 Whole, 1 Pound Each)|
|Lettuce leaves||4 Large, rinsed and crisped (Butter / Green / Red Leaf)|
|Firm ripe papaya||1 Pound, peeled, seeded (1 Whole)|
|Grapes||2 Cup (32 tbs), rinsed (Red / Black Colored)|
|Poppy seed dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
1. In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.
2. Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.
3. Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.
4. Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.