Ingredients

• 6 flour tortillas

Directions for Tortilla Cups: Brush each side of the tortilla very lightly with water or some melted butter and gently push down into a small greased bowl or large custard cup to create the tortilla cup. Cook at 400 degrees for 8-10 minutes or until browned. Allow to cool before removing from the bowl.*

Ingredients for the salad:

• 1 medium Texas RED grapefruit, sectioned
• 1 large Texas orange, sectioned, saving juice
• 2 avocados, peeled and chopped
• 1 prepared boneless chicken breast, chopped in small pieces
• 1 package prepared romaine lettuce

Directions for the salad: Combine the grapefruit, orange, avocado and chicken breast together. Toss with the dressing (recipe follows.) Into the bottom of the tortilla cups, tear the romaine leaves into smaller pieces. Scoop the citrus salad and place on top of the lettuce, evenly dividing the salad among the cups. Serve immediately.

Ingredients for the dressing:

• 1/4 cup orange juice
• 1-1/2 tablespoons lime juice
• 1 tablespoon honey
• 1-1/2 teaspoons minced fresh cilantro
• 1-1/2 teaspoons mined fresh mint

Combine all the ingredients.

*Tortilla bowls can be made a day ahead and held in an airtight container,

Ingredients

• 2 lbs of cooked medium-sized shrimp, keep chilled
• 1/4 cup Italian salad dressing
• 3 tablespoons finely chopped shallots
• 2 tablespoons red wine vinegar
• 2 tablespoons plain fat-free yogurt
• 2 tablespoons freshly squeezed orange juice
• 1-1/2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/8 teaspoon pepper
• 4 cups sliced romaine lettuce
• 2 cups Texas RED grapefruit sections (about 4 grapefruit)
• 2 cups Texas Orange sections (about 5 oranges)
• 1/4 cup chopped fresh chives

Directions
Combine the Italian dressing and the next 7 ingredients in a large bowl and stir well. Add the shrimp and refrigerate. Section the grapefruit and oranges. On a large platter, line the outsides with the lettuce. Spoon the shrimp in the center and garnish around the shrimp with the citrus sections. Or, place the lettuce on individual salad plates. Place the citrus sections on top of the lettuce topping with the shrimp mixture.

Serves approximately 12-14.

Ingredients

• 1 cup well-drained sections of Texas RED Grapefruit
• 1 medium bananas, sliced
• 1 cup thinly sliced celery
• 1 cup packed torn celery tops

Directions
Celery-Seed and Honey Dressing:
Beat well 1/3 cup sugar, 1 teaspoon each dry mustard and celery seed, ½ teaspoon each paprika and salt, 3 tablespoons each honey and cider vinegar, 1 tablespoon lemon juice and ½ cup oil. Makes one cup.

Combine celery and tops, grapefruit and bananas in salad bowl. Add 1/3 cup dressing or to taste, toss lightly. Sprinkle with walnuts and serve at once.

Makes 4 servings.
Recipe developed by Just Like Magic Catering, Valley Park, MO

Ingredients:

• 1 Texas RED Grapefruit, sectioned
• 1 Anjou Pear, green or red, sliced
• 1 Bag of assorted salad greens
• 1 4-oz. package of Saladena Feta Cheese Crumbles, Mediterranean style
• 1 bottle Raspberry Vinaigrette Dressing or Light Raspberry & Walnut Dressing

Directions
Peel and section the grapefruit (yields 10-12 sections.) Wash and slice pears (8 slices for each half.) Place salad greens on plate; top with alternating slices of grapefruit and pear. Sprinkle with equal portions of the feta cheese crumbles. Pour desired amount of dressing over each salad.

Yield: 4-6 servings