1 teaspoon finely shredded Orange Peel
1/4 cup Orange Juice
1/4 cup salad oil
1-1/2 teaspoons poppy seed
1 papaya
2 Red Grapefruit
1 head Belgian endive
Boston or Bibb lettuce leaves
1/3 cup sliced almonds (optional)
Red-tip Belgian endive leaves (optional)

For dressing, in a screw-top jar combine orange peel, orange juice, salad oil, and poppy seed. Cover and shake well. Chill for at least 1 hour.

Seed, peel, and slice papaya lengthwise. Peel, section, and seed the grapefruit. Slice the Belgian endive crosswise into 8 pieces.

Line 4 salad plates with the Boston or Bibb lettuce leaves. Arrange the papaya slices, grapefruit sections, and sliced Belgian endive atop the lettuce leaves. Sprinkle with almonds, if desired. Shake dressing well; pour over each salad. Garnish each serving with the red-tip Belgian endive leaves, if desired.