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2 limes, juiced (about 1/4 cup)
1 grapefruit, juiced (about 1/2 cup)
1 clove garlic, minced
1/8-teaspoon pepper
3/4-cup olive oil
1-cup shiitake mushrooms, stems removed and sliced
2 spring onions, white parts only, sliced
2 cubanelle peppers, sliced into rings
2 large tomatoes, sliced into wedges
2 heads lettuce such as green leaf, bibb or red oak, wash and torn into bite size pieces
In a large bowl, combine the lime juice, grapefruit juice, garlic and pepper. Drizzle in the olive oil. Set aside.
In a skillet, sauté the shiitake, onions and cubanelle peppers until soft, about 5 minutes. Add to bowl with dressing. Add tomatoes to bowl and toss to combine.
Arrange lettuce on large serving platter. Top with mushroom-tomato mixture. Drizzle dressing over salad.
Yield: 4 to 6 servings
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