| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables | Diabetic, Salads, Fruits, Dressings | 14 | Servings | |
INGREDIENTS
| 3 | cn | Mandarin orange; drained, (11 oz ea.) |
| 3 | Grapefruit, pink; peeled, seeded and sectioned | |
| 6 | Bibb lettuce heads; torn in bite size pieces | |
| 1/4 | c | Onion; chopped (to 1/2 cup) |
| 3/4 | c | Vinegar, tarragon |
| 2 | tb | Vegetable oil |
| 2 1/2 | tb | Poppy seeds |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | ts | Dry mustard |
| 3/4 | c | Oil, vegetable |
INSTRUCTIONS
FRUIT SALAD POPPY SEED DRESSING Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing. Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add 3/4 cup vegetable oil, continuing to blend until thick. Pour into a jar with a tight-fitting lid, and chill. Shake well before serving. Yield: 2 cups Food Exchange per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O'Brion's Notes: Would for sure use less OIL! File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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