---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Dressings
       Yield: 1 servings
       1    Head leafy lettuce
       1    Head romaine lettuce
       1    Long European cucumber
       1    Fresh beet (8-oz)
       3 tb Orange juice
       1 tb Lemon juice
       1 tb Honey
       2 ts Dijon style mustard
       2 ts Orange grated rind
     1/2 ts Salt
     2/3 c  Vegetable oil
   Separate the head of leafy green lettuce into
   individual leaves. Wash and blot dry with paper
   toweling. Gather half the leaves together and then cut
   crosswise into 1 inch wide strips. Repeat with the
   romaine lettuce. Alternate whole leaves of the lettuce
   and romaine around the inside edge of a large salad
   bowl. Fill the center with shredded lettuce and
   romaine. Cover with damp paper toweling. Refrigerate
   until serving time. Scrub and cut the cucumber in half
   lengthwise; cut crosswise into thin half-moons. Place
   in plastic bag and refrigerate. Combine orange juice,
   lemon juice, honey, mustard, orange rind and salt in
   small bowl. Whisk in oil until well blended.
   Refrigerate until ready to use. Pour about half the
   dressing over lettuce strips; toss to coat. Arrange
   cucumbers in circles in center; arrange shredded beet
   around cucumber. Serve with remaining dressing.