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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Peeled the oranges and grapefruit. Section the oranges and grapefruit
over a small bowl so you can catch the fruit juices; reserve juices.
In a large bowl combine the orange and grapefruit sections, avocado
slices, cucumber slices, and onion rings; set aside.
Measure the reserve fruit juices; add enough orange juice to make 1/3
cup. Combine the fruit juice, vinegar, sugar, salt, and pepper. Pour
over fruit mixture; toss gently. Cover and refrigerate for several hours,
stirring occasionally.
Before serving, use a slotted spoon to remove fruit mixture from the
liquid in the bowl. Arrange fruit mixture on lettuce-lined plates.
Drizzle juices over each salad.
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