Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.
1/4 cup olive oil 2 Tbs sugar 1 tsp finely shredded lemon peel 1 Tbs lemon juice 1/4 tsp salt 3 large oranges, peeled and sectioned 1 large pink grapefruit, peeled and sectioned 1 medium green onion, sliced (2 tablespoons) 1 Tbs snipped fresh mint 4 cups shredded romaine lettuce (about 6 ounces)
1 For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well. 2 In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours. 3 To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.
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