1 med. cucumber
1/2 c. salad oil
1/2 c. tarragon vinegar
3 tbsp. sugar
1/2 tsp. dried dill weed
1/4 tsp. dried thyme, crushed
2 lg. grapefruit
3 c. shredded lettuce

Score unpeeled cucumber with tines of fork; cut into thin slices. Combine salad oil, tarragon vinegar, sugar, dill weed and thyme. Pour over sliced cucumbers; cover and refrigerate 4 to 6 hours. Peel, section and drain grapefruit, reserving juice for another use. Place lettuce on serving platter. Drain cucumbers, reserving dressing. Arrange cucumber and grapefruit atop lettuce. Drizzle additional dressing over top. Makes 4 or 5 servings.