Citrus Salad

  The origin of most recipes that I've clipped somewhere  is lost,  but I do remember that this salad recipe is from a Better Homes & Gardens magazine just a few years ago.

  I've  served it several times  at Easter   since it seems spring-y and light.  I admit to using refrigerated, purchased citrus cups sometimes, to avoid peeling the fruit, but there is no doubt that fresh fruit is better. Today I'm serving it with  cream cheese spinach soup, and a tomato tart.    You can search  both  recipes  on this blog. 

• 3 oranges peeled and white membranes removed (canned mandarins only in desperate times!)                
• 1 tablespoon Dijon mustard
• 1 tablespoon snipped tarragon
• 1/4 cup olive oil
• 2 heads Bibb* lettuce , torn
• 1 pink grapefruit, peeled and thinly sliced
• 2 clementines, peeled and separated into segments
• 1/2 cup unsweetened coconut, flaked, and toasted - the important touch!              

For the dressing, squeeze juice from 1 orange and transfer to a small bowl. Whisk in mustard, tarragon and the oil. Peel and slice remaining oranges.

1. Toss lettuce with dressing; gently toss in citrus slices and segments. Arrange on platter. Top with toasted coconut. Makes 6 to 8 servings.

* Bibb,  Boston and Butter lettuce are interchangeable.