2 heads Boston lettuce
1 grapefruit, peeled and sectioned
3/4 c. plain low-fat yogurt
1/4 c. grapefruit juice
1 tbsp. Dijon mustard
1 tsp. sugar
2 oz. slivered almonds, to garnish

1 (16 ounce) can grapefruit sections may be substituted.

Rinse lettuce and dry. Arrange on 4 salad plates. Top with grapefruit sections. In small bowl stir together yogurt, grapefruit juice, mustard and sugar. Spoon over salad. Top with slivered almonds, if desired. Serves 4.