1/4 cup olive oil
2 tablespoons sugar
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
3 large peeled and sectioned oranges
1 large peeled and sectioned pink grapefruit
1 medium sliced green onion
1 tablespoon snipped fresh mint
4 cups shredded romaine lettuce

In a screw-top jar, combine oil, sugar, lemon peel, lemon juice and salt. Cover and shake well. In a medium bowl, place orange and grapefruit sections, onion and mint. Pour dressing mixture over and toss gently. Cover and refrigerate 2 to 24 hours. To serve, put romaine lettuce in a large salad bowl and top with fruit mixture. Toss lightly and serve immediately.