2 heads Romaine lettuce, washed and broken into sm. pieces
3 green onions with tops, chopped
2 oranges, peeled and diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 jicama, julienned
1/4 c. sunflower seeds

DRESSING:

2 sm. shallots, finely chopped
2 garlic cloves, finely chopped
1/2 c. chopped fresh basil (optional)
4 tbsp. seasoned rice vinegar
6 tbsp. olive oil
Salt and pepper to taste

1. In medium bowl, combine Romaine, green onions, oranges, peppers and jicamas. Toss well and set aside.

2. In a small bowl, combine shallots, garlic, basil and vinegar. Whisk until blended. Slowly add oil in a stream and whisk until blended. Add salt and pepper and taste for seasonings. (Can be made in food processor.) Dressing will keep up to 1 week in refrigerator, remove from refrigerator one hour before using and whisk to blend well.

3. Before serving, pour dressing over salad and toss. Sprinkle with sunflower seeds. Yield: 6 to 8 servings.