Grape and grapefruit salad, zoith its mix-ture of sweet and sharp fruit flavours, makes an interesting hors d’oeuvre for a summer luncheon, perhaps followed by a cold fish dish.
1 grapefruit, peeled, pith removed and segmented
8 oz. seedless green grapes, halved
1 pear, peeled, cored and finely chopped
3 oz. walnuts, chopped
1 large crisp lettuce, outer leaves removed, washed and separated into leaves
2 tablespoons lemon juice
6 tablespoons olive oil
4 teaspoon salt teaspoon black pepper
1 teaspoon caraway seeds
In a medium-sized mixing bowl, combine the fruit and the nuts and mix them together thoroughly with a wooden spoon.
Arrange the lettuce leaves on a serving plate and spoon the salad over them.
Place all the ingredients for the dressing in a screw-top jar. Shake vigorously until they are well mixed. Spoon the dressing over the salad. Place the plate in the refrigerator to chill for 30 minutes before serving.