12 large grapefruit 6 sweet green peppers

1 quart cut celery 3 sweet red peppers

Remove grapefruit pulp carefully, discarding seeds. Clean and scrape celery as needed, and cut in half-inch pieces. Wash peppers, remove seeds and white portions; cut in two lengthwise, then cut across in very thin slices or shreds. Mix grapefruit and celery, arrange on heart leaves of lettuce; garnish with pepper shreds, and serve with Bretton Woods or Mayonnaise Dressing.