1 cup mild taco or picante sauce
3/4 cup Florida grapefruit juice
1/2 cup chopped green onion
1 teaspoon ground cumin
1 pound cooked beef shredded (about 4 cups)*
2 Florida grapefruit, peeled and sectioned
1 avocado, halved pitted, peeled and sliced
4 ounces Monterey Jack cheese, cut in thin strips
1/2 cup stuffed green olives
Combine taco sauce, grapefruit juice, green onion and cumin. In a large bowl combine beef and 1 cup of the taco-grapefruit juice mixture. Cover; let marinate at least 1 hour. When ready to serve, arrange beef on lettuce leaves in center of large platter. Arrange grapefruit sections, avocado slices, cheese and olives attractively around beef. Serve remaining 3/4 cup dressing on the side.
YIELD: 4 main-dish servings
*Note: Cooked pot roast is good for this recipe. Wrap and place in freezer 30 minutes to make shredding easier. Cut in very thin strips with a sharp knife, or use cutting blade of food processor.