Wash and spin dry the red-leaf lettuce. Wash the spinach well, then spin dry and discard the stems. Shred the cabbage with a knife. Place the red-leaf lettuce, spinach, and cabbage in separate bowls; cover, and refrigerate. Blanch the snow peas in boiling water for 1 minute. Remove from water with a slotted spoon; drain, and plunge into a bowl of ice water. Drain again, and set aside. Blanch the green beans the same way. On a large serving platter, arrange the red-leaf lettuce around the edge, and fill the center of the platter with spinach. Arrange the cabbage, beans, peas, carrots, scallions, oranges, and bananas in sections on top of the lettuce and spinach. Sprinkle the peanuts, raisins, chives, bean sprouts, alfalfa sprouts, and sesame seeds over the salad; then pour the dressing over it. Serve immediately. THAI SALAD DRESSING: In a medium bowl, whisk together the sesame oil, hot sesame oil, rice vinegar, curry powder, teriyaki sauce, sugar, and minced chile pepper. Season with salt and pepper. (Makes 1 1/2 cups) Serves 10 to 12. Cuisine: "Thai" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 187 Calories (kcal); 10g Total Fat; (46% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 88mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Recipe from John Adams, Hudson Valley Organic, PO Box 17, Wa Converted by MM_Buster v2.0n.