2 lg. oranges
1 sm. cucumber, peeled and thinly sliced
1 lg. or 2 sm. heads, Boston, Bibb or butter lettuce

DRESSING:

1/3 c. vegetable oil
2 tbsp. wine vinegar
1/8 tsp. chili powder
Salt and pepper to taste
1/2 tsp. sugar

Peel the oranges, removing all the white, and cut into thin slices. Arrange in overlapping rows on a platter or shallow bowl with cucumber slices, surround with lettuce leaves. Combine dressing ingredients; pour over salad and chill.