4 cups shredded romaine or iceberg lettuce
3 medium size oranges, peeled and sectioned
2 medium size red grapefruit, peeled and sectioned
1/2 cup vanilla low fat yogurt
4 teaspoons currants or raisins

Preparation Instructions:

Line 4 salad plates with cabbage leaves. Place 1 cup of the lettuce in center of each plate. On top of romaine, arrange orange and grapefruit sections in petal fashion, alternating fruits. Place 2 tablespoons of yogurt in center of each "flower" and top each with 1 teaspoon of currants. Makes 4 side dish servings.