1 head Boston or 1/2 head Romaine lettuce
1/2 c. whole, peeled almonds
6 tbsp. walnut oil, safflower, or vegetable oil
2 tbsp. red wine vinegar or sherry vinegar
Salt and freshly ground black pepper to taste
3 kiwifruit, peeled and sliced
2 lg. oranges, peeled and cut in segments
2 celery pieces (from heart of stalk), cleaned and cut diagonally into 1 inch pieces

Wash salad greens; drain and pat dry with paper towels. Tear into bite sized pieces and refrigerate until serving time. Toast almonds in a 350 degree oven for about 15 minutes. Let cool. Combine walnut oil and vinegar and season with salt and pepper. Toss dressing with salad greens, almonds, kiwifruit, orange segments, and celery pieces; serve immediately. Makes 4 servings.