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Chiffonade Salad

Cut celery into one-inch pieces, and pieces into straws, until one cup is obtained. Remove the pulp from grape fruit, making one cup. Remove the skin, and slice four medium-sized tomatoes. Break chicory leaves into pieces for serving. Marinate all separately with French dressing. Arrange in separate mounds on a serving dish. Garnish each with chopped chives, green peppers cut in strips, and parsley. Pass French and mayonnaise dressing.