1 head Boston lettuce
1 lg. pink grapefruit, cut into sections, drained
2 med. oranges, cut into sections, drained
1 c. red grapes, halved and seeded
3/4 c. diced celery
1/2 c. alfalfa sprouts
1/2 c. sunflower nuts
1/3 c. frozen lemonade concentrate, thawed
1/3 c. vegetable oil
1/3 c. honey

Tear lettuce into bite size pieces. Just before serving combine with fruit, celery, sprouts and nuts. Combine lemonade, oil and honey in blender; buzz until blended. Toss salad with 1/4 cup dressing. Refrigerate remaining dressing. 6 to 8 servings.