1 head iceberg lettuce
2 pink grapefruit
1 med. red onion
Sunflower seeds, optional
Wash and tear lettuce.
Peel and remove membrane from grapefruit.
Peel and slice avocado.
Slice red onion into thin rings.
Toss the first 3 items with the dressing. Decorate with the red onion and sprinkle with sunflower seeds.
SUNSHINE SALAD DRESSING:
1/3 c. red wine vinegar
2/3 c. salad oil
1 tbsp. sugar
1 tsp. salt
1/8 tsp. ground mustard
Mix ingredients and chill a couple hours before using.
Dress salad just before serving.
Leftover dressing keeps for 2 weeks refrigerated.