This recipe was in "A Taste of Country" and submitted by Caroline Weiler of Sarasota FL. It is a favorite of our family -- the flavors all work so well together.

Avocado/Grapefruit Salad with Poppy Seed Dressing
2 ripe avocados, peeled, pitted and sliced lengthwise into 1/4 inch slices
2 large red grapefruit, peeled, sectioned, and the white membranes removed
Boston lettuce leaves, washed and chilled

Poppy Seed Dressing
1/3 cup sugar
1 tsp. dry mustard
5 TBLsp vinegar
1 tsp salt
1 cup vegetable oil (NOT olive oil)
1-1/2 tsp grated onion, drained on paper towel
2-1/2 tsp Poppy Seeds

Arrange several slices of avocado and grapefruit on a bed of lettuce, alternating slices for color; chill.

Make dressing by mixing sugar, mustard, vinegar, and salt. Slowly add oil, beating vigorously between additions (dressing will be very thick). Stir in grated onion and poppy seeds. Spoon on salads and serve immediately.

Yield: 8 servings.