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Chiffonade Salad

Cut open two large green peppers, remove the seeds and veins and cut into shreds, drop them in boiling water, boil for one minute, drain and cool; cut a grape fruit into halves, take out the pulp with a spoon and cut into bits; peel three good sized, firm tomatoes and cut into small pieces; shredd finely one head of crisp lettuce; marinate each article separately with a French dressing. In the center of the salad dish put the grape fruit pulp, arrange round it the prepared peppers, tomatoes and lettuce in such a way as to display the different colors to the best advantage. Serve at once.