Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette. Serve with chicken for added body.
- For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.
- 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.
- To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.