1/2 lb. vidalia onion, sliced very thin
1/2 green pepper, sliced 2 x 1/4 inch thick
1/2 red sweet pepper, sliced 2 x 1/4 inch thick
2 slices fresh pineapple, cut into sm. chunks
1/2 doz. med. sized redtop lettuce leaves, broken into bite-size pieces
1/2 c. trimmed watercress
8 to 12 sm. Boston lettuce leaves, to line the salad bowl

DRESSING (mix well) :
1/2 c. orange juice
1 tbsp. chopped fresh tarragon
3 tbsp. corn oil
1 tbsp. honey
1 tbsp. white vinegar

Add dressing just before serving. The sweet vidalia onions are available from late April through May. 6 to 8 servings.