Tossed Winter Salad with Poppy Seed Dressing

Myrle Dayhuff

This is my favorite salad dressing!

1/2 head iceberg lettuce
1/2 head red leaf lettuce
3 pink grapefruit, cut in segments and membrane removed
1 fresh pear, cored and thinly sliced
1 avocado, sliced
6 green onions (top only), cut into 2 inch strips

Dressing:
1 clove garlic
1-2 green onions or shallots
1 Tbsp. Dijon mustard
1 Tbsp. poppy seeds
1 Tbsp. brown sugar
1/2 tsp. Worcestershire sauce
1 tsp. salt
Dash of Tabasco sauce
1/3 cup red or white wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil

Chop the garlic and green onions/shallots in a food processor. Add the remaining dressing ingredients and process quickly. Transfer dressing to a covered jar and refrigerate several hours before serving. Top lettuce with fruit and serve with dressing. Makes about 8 servings.