Prep 10 mins
Cook 3 mins
I got this from my MIL who got it in a pamphlet with some exotic pink grapefruit from Florida. That was 30 years ago and pink (much less Ruby Red) grapefruit were still a rarity in the stores.
- Mix everything together.
- I usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.
I cannot believe I found this recipe! I hadn't thought about it for years. I lived in a sorority house at UCLA in the late 50s, and this salad was served there upon occasion. I think canned grapefruit was used for this. The slices of grapefruit were alternated with slices of avocado and a trail of Thousand Island dressing (mostly likely) was drizzled down the middle of the slices nestled on a bed of shredded lettuce. It was delicious, and everyone loved it. I even served it at my home when I got married and had people over for dinner. Very simple and absolutely delicious! I'm sure fresh grapefruit would be even more delicious. Thanks for bringing back a lovely memory!
I remember this from the 1950's -- made with the bottled orange French dressing. Just as good now, but I like the idea of spinach and poppyseed dressing. Should go well with my egg casserole for brunch (or dinner).
This is my new favorite salad. The first time I made it I only had romaine lettuce and it turned out great! The second time I made it, I ran out of lettuce so I used spinach and substitued poppyseed dressing for the mayonnaise...fabulous! Thank you a great recipe!