A nice, light summer salad.

2 heads Butter lettuce, torn into small pieces
1 pink grapefruit, peeled and thinly sliced into rounds
1 yellow grapefruit, peeled and thinly sliced into rounds
2 oranges, peeled and thinly sliced into rounds
Juice of 1 orange
1 tablespoon Dijon mustard
¼ cup olive oil
½ cup shredded coconut, toasted

In a large bowl, gently toss together lettuce, grapefruit and oranges. Whisk together juice, mustard and olive oil and mix with salad. Top with toasted coconut.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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