A California Dinner Salad

A half a head of romaine
1 pink grapefruit, peeled and sliced and chopped
1 – 2 avocados

Cut the romaine leaves in thirds, chop the grapefruit slices in thirds as well, and slice and chop the avocado.

Serve with an old fashioned white wine vinaigrette.

2 parts olive oil, 1 part white wine vinegar, a little dijon, any dried french spice, basil, marjoram, thyme to taste. Mix dressing well with a fork.  And dress and toss salad.