Dressing:

1 Tbsp chopped fresh oregano, or 1 tsp dried

1 Tbsp chopped fresh basil, or 1 tsp dried

2 Tbsp chopped fresh parsley, or 1 Tbsp dred

1 tsp salt

1 clove of garlic, peeled

2/3 cup vegetable oil

½ cup grapefruit juice

2 tsp grated grapefruit zest

2 Tbsp Strawberry puree

Salad:

3 cups spinach leaves, torn into bite-size pieces

3 cups romaine, torn into bite-size pieces

3 cups watercress, with large stems removed

1 grapefruit, peeled and sectioned

2 oranges, peeled and sectioned

3 cups whole fresh strawberries, washed and hulled

½ cup chopped celery

½ cup chopped green bell pepper

¼ cu almonds, toasted

1. In a shaker jar, combine the oregano, basil, parsley, salt, garlic, oil, grapefruit juice, grapefruit zest, and puree.  Chill while making the salad.

2. Toss the spinach, romaine, and watercress lightly in a large bowl.  Arrange the grapefruit, oranges, strawberries, celery and bell pepper in an attractive pattern on top of the greens.  Sprinkle on the almonds.

3. When ready to serve, remove the garlic from the dressing and pour it sparingly over the salad.  Serve the remaining dressing in a pitcher to allow diners to add more, if desired.