FIELD GREENS AND LOBSTER WITH CITRUS AND VINAIGRETTE Fresh-squeezed citrus juices bring zip to the chilled lobster. You can make the dressing ahead of time and refrigerate, covered, for up to 3 days. 1 grapefruit 1 orange 1 lemon 1 lime 1 tablespoon extra virgin olive oil 1/4 to 1/2 teaspoon sugar Salt and coarsely ground pepper 4 cups fresh field greens 1 small lobster (about 12 ounces), cooked, tail and claw meat reserved Section grapefruit and orange over a strainer set in a medium mixing bowl to catch the juice. Place the grapefruit and orange sections in a separate bowl; cover and refrigerate. Juice and strain the lemon and lime over the bowl with the other juices. Discard lemon and lime.

Transfer juice mixture to a small saucepan. Cook, uncovered, over medium-low heat just until boiling. Simmer for 5 minutes or until liquid is reduced to 1/4 cup; cool. Cover and refrigerate for 30 minutes or until cool.

For dressing, place the juice, olive oil, sugar, salt, and pepper in a small screw-top jar. Cover and shake until mixed. Place field greens in a large bowl. Pour dressing over greens. Gently toss to coat.

Arrange dressed greens on two chilled salad plates. Cut lobster tail into slices. Arrange lobster tail slices and claw meat with the grapefruit and orange sections atop greens. Serve immediately.

Makes 2 servings.

1 Serving: Calories: 180, Fat: 7g (Saturated: 1g), Cholesterol: 31mg, Sodium: 317mg, Carbohydrate: 20g, Protein: 11g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]