1/2 c. sugar
1/4 c. tarragon vinegar
2 tbsp. water
1 tsp. celery salt
1 tsp. paprika
1 tsp. dry mustard
1 c. salad oil

SALAD:

2 med. oranges, chilled
1 med. grapefruit, chilled
1 ripe med. banana
4 c. torn iceberg lettuce (or lettuce of your choice)
2 c. torn escarole
1 avocado, peeled & sliced
1 c. seedless red grapes

To make dressing in saucepan combine sugar, vinegar and water. Heat and stir just until sugar dissolves; cool. Stir in celery salt, paprika and mustard. Add oil in slow stream, beating with electric mixer until thick. Cover and chill.

Peel and section oranges and grapefruit, reserving juices. Peel and slice banana; brush with reserved citrus juices. Set aside.

In large salad bowl combine iceberg lettuce and escarole. Add all fruit. Pour on chilled dressing. Toss well to coat fruit and vegetables. Makes 6-8 servings.

Note: By adding 2-3 cups of cubed cooked chicken, this becomes a delicious main dish salad.