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This wonderful salad and a loaf of crusty white bread make a meal.

• Citrus Vinaigrette (see recipe below)
• 2 Texas Red grapefruit
• 1 to 1-1/2 pound beef top sirloin steak, cut 1 inch thick
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 6 cups torn romaine lettuce
• 1/2 cup chopped pecans, toasted
• 2 green onions (white and green parts), finely chopped

Prepare Citrus Vinaigrette and set aside.

Peel the grapefruit and separate the sections; cut each section in half, and set aside. (Catch the juice for the vinaigrette.)

Trim all fat from steak and cut it into 1/8-inch thick strips; cut each strip in half. Stir fry the beef (in batches if necessary) in hot oil in large nonstick frying pan. Remove with slotted spoon and sprinkle with salt.

In a large salad bowl, toss together the grapefruit sections, beef strips, lettuce, pecans, onions and white pepper. Pour the Citrus Vinaigrette over all and toss again until well combined. Serve immediately. Makes 4 generous servings.

Citrus Vinaigrette

• 3 tablespoons grapefruit juice
• 3 tablespoons red wine vinegar
• 1-1/2 tablespoon olive oil
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1/8 teaspoon white pepper

Combine all ingredients in a jar. Cover tightly and shake vigorously until well mixed. Makes 1/2 cup.

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Note: The TexaSweet Citrus Marketing Association claims that a grapefruit can be sectioned in as little as two minutes using this technique: With a sharp thin-bladed knife, cut off both ends of the grapefruit. Place the grapefruit on one of the flat ends and cut away the peel from top to bottom along curvature of the fruit. Remove all white pulp. Cut down along each grapefruit section to the center, then turn knife to loosen the section and lift out. Remove other sections the same way. The technique is illustrated on the Association's web site at http://www.texasweet.com/health_wellness/sectioning.html