Jicama, Orange and Onion Salad
from Produce for Better Health Foundation

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Makes 4 servings

2 cups torn lettuce leaves
2 navel oranges, peeled and thinly sliced
4 red onions, thinly sliced
1 cup jicama, peeled and julienne-sliced

Dressing:
1/3 cup orange juice
½ teaspoon light olive oil or vegetable oil
1 Tablespoon fresh cilantro, finely chopped
¼ teaspoon chili powder

In a large salad bowl, place torn lettuce. Cut orange slices into quarters; toss into lettuce with onion and jicama. For dressing, shake together all ingredients in a shaker jar; toss with salad.

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