Jicama and Organic Orange Salad on a Bed of Greens with Honey-Citrus Vinaigrette

The cayenne in this dish makes it a perfect salad for a Mexican-style meal.

Ingredients

• 2 cups organic orange juice, freshly squeezed
• 1/4 cup red wine vinegar
• 2 organic limes, juice freshly squeezed
• 3 tablespoons honey
• 2 tablespoons granulated sugar
• 1/4 teaspoon cayenne pepper
• 1/8 cup cilantro, finely chopped (for the vinaigrette)
• Salt and pepper to taste
• 6 organic oranges, peeled and sectioned
• 4 cups jicama, cut to matchstick size
• 2 pounds salad greens
• 1/4 cup cilantro, finely chopped (for the salad)

Directions

1. To prepare the vinaigrette, in a large bowl, whisk together orange juice, vinegar, lime juice, honey, sugar, and pepper until well blended.
2. Mix in the 1/8 cup cilantro and adjust the seasonings with the salt and pepper. Set aside.
3. To prepare the salad, in 2 separate small bowls, place the orange segments in one bowl and the jicama in the other.
4. Pour some of the vinaigrette over both bowls and let marinate for 30 minutes.
5. When ready to serve, place the greens in a large bowl.
6. Add the 1/4 cup cilantro and season with the salt and pepper.
7. Drizzle enough of the dressing over the greens to just coat the leaves.
8. To plate, place a bed of greens on a plate.
9. Top with some orange segments and jicama sticks. Serve immediately.