Categories: Salads, Dressings 
      Yield: 1 servings 
  
      1    Head leafy lettuce                  1    Long European cucumber 
      1    Head romaine lettuce                1    Fresh beet (8-oz) 
 
----------------------------------DRESSING---------------------------------- 
      3 tb Orange juice                        2 ts Orange grated rind 
      1 tb Lemon juice                       1/2 ts Salt 
      1 tb Honey                             2/3 c  Vegetable oil 
      2 ts Dijon style mustard             
  
  Separate the head of leafy green lettuce into individual leaves. Wash and 
  blot dry with paper toweling. Gather half the leaves together and then cut 
  crosswise into 1 inch wide strips. Repeat with the romaine lettuce. 
  Alternate whole leaves of the lettuce and romaine around the inside edge of 
  a large salad bowl. Fill the center with shredded lettuce and romaine. 
  Cover with damp paper toweling. Refrigerate until serving time. Scrub and 
  cut the cucumber in half lengthwise; cut crosswise into thin half-moons. 
  Place in plastic bag and refrigerate. Combine orange juice, lemon juice, 
  honey, mustard, orange rind and salt in small bowl. Whisk in oil until well 
  blended. Refrigerate until ready to use. Pour about half the dressing over 
  lettuce strips; toss to coat. Arrange cucumbers in circles in center; 
  arrange shredded beet around cucumber. Serve with remaining dressing.