1 med. cucumber
1/2 c. salad oil
1/2 c. tarragon vinegar
3 tbsp. sugar
1/2 tsp. dried dill weed
1/4 tsp. dried thyme, crushed
2 lg. grapefruit
3 c. shredded lettuce
Directions
Score unpeeled cucumber with tines of fork; cut into thin slices. Combine salad oil, tarragon vinegar, sugar, dill weed and thyme.
Pour over sliced cucumbers; cover and refrigerate 4 to 6 hours. Peel, section and drain grapefruit, reserving juice for another use. Place lettuce on serving platter. Drain cucumbers, reserving dressing.
Arrange cucumber and grapefruit atop lettuce. Drizzle additional dressing over top.
