Recipe of Orange Jicama Salad

   2                    romaine lettuce
                        -or butter lettuce heads
                        -tear into long shreds
     1/4  large         jicama -- julienned
   4                    navel oranges
                        -peeled and sectioned
   1      medium        red onion -- chopped
   8                    radishes -- sliced
                        -or cut into flowers
   6      tablespoons   vegetable oil
   2      tablespoons   fresh orange juice
     1/2  teaspoon      chili powder
   1      teaspoon      white vinegar
     1/4  teaspoon      salt
                        fresh ground pepper -- to taste

On 8 individual salad plates, arrange a bed of shredded lettuce.
Sprinkle the jicama on top.  Arrange about 5 orange
sections in a flower pattern on top of each. Sprinkle with the chopped red onion.  Put a radish in the center of each salad.   In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.  Shake to blend well. Sprinkle about 1 tablespoon over each salad just before serving.

Orange Poppyseed Dressing

     2/3  cup           Safflower or corn oil
     1/4  cup           Lime juice
   2      tablespoons   Orange juice
   2      tablespoons   Orange rind -- grated
   2      tablespoons   Honey
   2      tablespoons   Onion -- minced
   1      tablespoon    Poppy seeds
                        Salt & pepper to taste

** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously.  Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing.  Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds:  Did you know that it takes almost a million seeds to make a pound?  These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes.

Orange-Jicama Salad

                        Butter lettuce leaves
   1      tablespoon    Fresh orange juice
   1      each          Large orange -- peeled/sliced
   1      teaspoon      White wine vinegar
   1      cup           Julienne of peeled jicama
                        Salt & freshly ground pepper
     1/2  cup           Chopped red onion
   1      tablespoon    Minced fresh cilantro
   3      tablespoons   Olive oil

Line plates with lettuce.   Tob with orange slices.
Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in small bowl.

Whisk in oil in thin stream.  Spoon over salads. garnish with minced cilantro.

ORIENTAL CABBAGE SALAD

   3      ounces        Ramen w/ chicken flavor
   4      cups          Cabbage -- shredded
   4      each          Green onions -- sliced (1/4 c
   2      tablespoons   Sesame seed
   3      tablespoons   Vinegar
   2      tablespoons   Sugar
   2      tablespoons   Salad oil
     1/2  teaspoon      Ground white pepper
     1/4  teaspoon      Salt
     1/2  cup           Almonds -- toasted slivered

This is from Better Homes & Gardens for someone that had asked for this
type of salad. Crush noodles slightly; Pour boiling water over noodles in a colander to soften slightly, drain well, combine noodles, cabbage,
onions and sesame seed.  Dressing: in a screw-top jar combine seasoning
packet from noodles, vinegar, sugar, oil, pepper and salt; shake to mix
well. Pour over cabbage mixture and toss.

Cover and chill several hours or overnight.  Before serving, stir in almonds.