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1/4 c. vinegar
1/2 tsp. dry mustard
1/2 tsp. salt
2 tbsp. grated orange rind
1 c. salad oil
1/2 c. orange juice
2 tbsp. lemon juice
3 lg. oranges, peeled and sliced
2 lg. avocados, peeled and sliced
2 med. onions, sliced, separated into rings (use 1 red for variation)
1 head romaine lettuce
1 head leaf lettuce
1 head iceberg lettuce

Combine first 7 ingredients in 1 quart jar. Cover, shake well. Refrigerate. Combine oranges, avocados and onions. Pour vinegar mixture over top. Refrigerate for several hours. Add remaining ingredients. Toss. Serve immediately. For a flavorful, nutty variation: add 1/2 cup shelled sunflower seeds and 1/2 cup slivered almonds to this salad. Red wine vinegar is also an interesting flavor alternate for the dressing.