• 1 (5 ounce) package (149g) mixed salad greens
• 1 head of romaine lettuce
• 1 pint (500ml) fresh strawberries, hulled and sliced
• 1 pink grapefruit, peeled and sectioned
• 1 blood orange, peeled and sectioned
• ½ cup (75g) pecan halves
• zest of one lemon
• 1 bottle Raspberry Champagne Mustard Salad Dressing (we used Rootham)
  

Prepare the greens and place in a large serving bowl or platter, tossing slightly.  Cover with a wet paper towel to keep moist.  Prepare fruit and set aside with pecans.  Just before serving add the strawberries, citrus sections and toss.  Sprinkle with pecans and zest lemon over the top of the salad.  Serve the dressing on the side and allow guests to portion themselves.