1 tbsp. butter
1/2 c. coarsely chopped walnuts
1/4 tsp. salt
1 1/2 lb. spinach leaves, torn
2 heads Bibb lettuce
1 cucumber, thinly sliced
4 oranges, peeled, thinly sliced (seeded and drained), reserve juice
1 sm. red onion, sliced and separated

Melt butter in a small skillet over medium heat. Add walnuts and saute until crisp and slightly browned. Remove from heat and toss with the 1/4 teaspoon salt; set aside.

Wash, drain and tear spinach and lettuce. Toss the orange, cucumber, spinach, lettuce and onion together in a large glass salad bowl. Cover and store in the refrigerator as long as 4 hours.

DRESSING:

1/2 c. vegetable oil
1/4 c. orange juice
2 tbsp. cider vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Measure all ingredients into a jar with a lid and shake well, or put in the blender. Cover and refrigerate several hours. Just before serving time, add the walnuts and dressing to the orange and green mixture. Toss. Serves approximately 8.