1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. dry mustard
1/2 c. salad oil
1 (6 oz.) can Florida frozen concentrated grapefruit juice
1 1/2 c. lobster meat
2 lbs. raw baby shrimp, cooked & cleaned
2 c. cooked sm. macaroni shells (1 c. raw)
1 (10 oz.) pkg. frozen cut green beans, cooked crisp tender
1 1/2 c. sliced celery
1/4 c. diced red pepper
1/4 c. diced green pepper
1 c. orange segments, drained
2 c. grapefruit segments, drained
Salad greens
1 c. cashews

Thawed and undiluted, divided.

Combine salt, pepper, dry mustard and salad oil in a bowl, add undiluted grapefruit juice concentrate, reserving 2 tablespoons for dressing and add lobster meat and shrimp. Refrigerate several hours or overnight, turning once or twice, combine cooked macaroni, green beans, celery, red and green pepper; mix well. Drain seafood and add with the orange and grapefruit sections to macaroni mixture. Toss lightly with dressing and place in a salad bowl lined with greens, garnish with cashews. Yield: 8.