Belgian Endive Papaya Salad

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Belgian Endive Papaya Salad

 

1 teaspoon finely shredded orange peel

1/4 cup orange juice

1/4 cup salad oil

1 1/2 teaspoons poppy seed

1 papaya

2 red grapefruit

1 head Belgian endive

Boston or bibb lettuce leaves

1/3 cup sliced almonds, optional

red tip Belgian endive leaves, optional

 

For dressing, in a screw top jar combine orange peel, orange juice, salad oil

and poppy seed.

Cover and shake well.

Chill for at least 1 hour.

Seed, peel and slice papaya lengthwise.

Peel, section and seed the grapefruit.

Slice the endive crosswise into 8 pieces.

Line 4 salad plates with the boston or bibb lettuce leaves.

Arrange the papaya slices, grapefruit sections and sliced endive atop the

lettuce leaves.

Sprinkle with almonds, if desired.

Shake dressing well; pour over each salad.

Garnish each serving with the red tip belgian endive leaves, if desired.

Makes 4 side dish servings.