3 lg. California oranges, peeled
2 lg. fully ripe bananas
Lemon dressing
Salad greens
1/3 c. chopped walnuts
3 tbsp. chopped watercress or parsley

Slice oranges in cartwheels. Peel bananas and slice in half lengthwise, then cut in 2-inches pieces. Marinate fruit in the dressing at least 30 minutes. Then arrange on greens and sprinkle with nuts and watercress. Serve with remaining marinade. Makes 6 servings.

AVOCADO-ORANGE SALAD:

Substitute 1 large ripe avocado for the bananas in the above recipe. Peel and cut in slices.

LEMON DRESSING:

1/3 c. lemon juice
1/2 c. safflower or other cold-pressed oil
2 tbsp. sugar
1 tsp. salt
1 tsp. paprika
1 tsp. prepared mustard
1/2 tsp. celery seed
1/4 tsp. pepper

Put all ingredients in bowl and beat with rotary beater until blended. Or shake well in tightly covered jar. Makes about 1 cup.