Angelus Vanity Fair Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 2 medium grapefruits
• 1/2 cup filberts
• 1 cup diced celery
• 3 tablespoons mayonnaise
• 1 large peach, halved
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 1 ice cube
• 4 tablespoons olive oil
• 1 lemon, juice of
• 1/3 cup pineapple juice
• 1/2 teaspoon cider vinegar

Recipe

• 1 peel 2 grapefruit and seperate into sections, removing seeds and membrane, keeping the sections whole --.
• 2 blanch 1/2 cup filberts and cut them in half.mix in 1 cup diced celery and moisten with enough mayonnaise to hold together --.
• 3 place a canned peach half, cut side up on a bed of crisp lettuce leaves --.
• 4 fill the cavity in the peach with the celery mixture, heaping it in a mound --.
• 5 arrange the grapefruit sections around the edge of the peach --.
• 6 cut 1 large marshmallow into quarters --.
• 7 place one piece on top of the celery mound.
• 8 and use the other pieces close together on top of the grapefruit.
• 9 serve very cold with mayonnaise or french fruit dressing:.
• 10 to prepare dressing:.
• 11 mix salt and paprika in a bowl with a small ice cube --.
• 12 pour in 4 tblsful of olive oil, stir slowly until the oil is frozen.
• 13 mix together juice of 1 medium lemon, 1/3 cup pineapple juice, 1/2 tbls cider vinegar.
• 14 beat into the oil, continue beating till well blended.