Cucumber Orange Salad

2 medium cucumbers

1/3 C. white wine vinegar

1/2 C. olive or salad oil

1/2 t. salt

1 large mild onion cut in thin slices

4 oranges, peeled and cut into slices

1 avocado sliced

1 T. lemon juice

butter lettuce leaves

Orange Chile Dressing

With vegetable peeler, peel cucumber lengthwise making alternating patterns of green and white. Thinly slice cucumbers and place in bowl, adding vinegar, oil and salt; mix, cover and chill at least one hour.

Remove cucumbers from marinade. Save marinade.

On a large plate or tray, arrange separately side by side the cucumbers, onions, oranges and avocado; drizzle lemon juice over avocado to preserve color.

Garnish plate with lettuce.

If made ahead cover with plastic film and chill up to 5 hours.

At serving time, spoon Orange Chile Dressing over portions.

Orange Chile Dressing

Add to reserved cucumber marinade:

1-1/2 t. orange peel, 1/2 t. chile powder and 1/4 t. salt

Do not refrigerate. Blend and pour into a small bowl.

Serves 8-10