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1. Peel and section grapefruit and oranges over a bowl; reserve any juices.
2. Place Belgian endive and escarole on a large serving plate. Arrange fruit and jicama on greens. Drizzle Citrus-Dijon Dressing. Serve immediately. Makes 8 to 10 servings.
1. In a screw-top jar combine reserved fruit juices, salad oil, lemon peel, lemon juice, Dijon-style mustard, sugar, and black pepper. Cover; shake well.