Lettuce Heart and Fruit Salad makes a mouth-watering hors d’oeuvrefor a summer meal. Or serve it after any roast meat or poultry.
2 firm lettuce hearts, quartered large grapefruit, peeled, white pith removed and segmented oranges, peeled, white pith removed and segmented
1 large green pepper, blanched, seeded and finely sliced
1 tablespoon capers
3 fl. oz. French Dressing
On four individual plates, arrange the lettuce heart quarters, the grapefruit and orange segments and the green pepper slices. Sprinkle the capers on top.
Place the plates in the refrigerator to chill for 1 hour.
Pour over the dressing and serve.