Jicama and Blood Orange Salad

Serves 4

2-3 blood oranges, peeled and sectioned
2-3 navel oranges, peeled and sectioned
1/2 medium jicama, peeled and julienned
1 medium red onion, sliced into thin rings, optional

1/3 cup orange juice
1/4 cup fresh squeezed lime juice
2 Tablespoons red wine vinegar
2 Tablespoons extra virgin olive oil
freshly ground pepper
freshly grated lime zest, optional

1. Combine oranges, jicama and onion rings. Set aside.

2. Combine the orange juice, lime juice, vinegar, olive oil and pepper.

3. Add the orange juice mixture to the orange melange and toss well. Season with salt and freshly grated lime zest. Taste for seasoning. Chill if desired.
Serving suggestion: Line platter with Leaf lettuce and mound salad in the middle.