Tossed Fruit Salad - cooking recipe

Ingredients

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
2 medium oranges, chilled
1 medium grapefruit, chilled
1 ripe medium banana
4 c. torn iceberg lettuce
2 c. torn escarole
1 avocado, peeled and thinly sliced
1 c. red grapes, halved and seeded

Preparation

To make dressing, combine sugar, vinegar and water in saucepan.
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 orange and grapefruit, reserving juices.
Peel and slice banana.
Brush with reserved citrus juices.
Set aside.
In large salad bowl, combine lettuce and escarole.
Arrange orange, grapefruit, banana, avocado and grapes in circle atop lettuce. Pour on chilled dressing.
Toss to coat fruit and vegetables. Makes 6 to 8 servings.