2 qt. greens (leaf lettuce, spinach, a little cabbage)
2 c. fresh orange, cut in pieces
1/2 c. raw unsalted sunflower seeds

DRESSING:

1 c. salad oil
3/4 c. sugar
1 onion, chopped fine
1/3 c. catsup
1 tbsp. Worcestershire sauce
1/4 c. white wine vinegar

Mix dressing ingredients and refrigerate overnight. Makes about 2 cups. Clean and crisp greens; refrigerate in plastic bag one hour or longer. Toss all salad ingredients with dressing, a little at a time, until all are coated.