5 oz. jicama or 1 (8 oz.) can sliced water chestnuts, drained
6 c. torn romaine
1 1/2 c. cooked cubed beef
3 oranges, peeled and sectioned
2 kiwi fruits, peeled, halved lengthwise and sliced
2 stalks celery, thinly sliced
1 sm. red onion, thinly sliced and separated into rings
1/4 c. walnut oil or salad oil
1/2 tsp. each finely shredded orange peel and lemon peel
1/4 c. orange juice
2 tbsp. lemon juice
1 tsp. sugar

If using jicama, peel it and cut it into 2-inch julienne sticks. (You should have about 1 cup.) In a very large salad bowl combine jicama or drained water chestnuts, romaine, beef, orange sections, kiwi fruits, celery and onion. Cover and chill while preparing the dressing.

For dressing, in a screw-top jar combine walnut oil or salad oil, orange peel, lemon peel, orange juice, lemon juice, sugar and dash of salt. Cover and shake well. Pour the dressing over romaine mixture. Toss lightly to coat. Makes 4 servings.