Jicama and Orange Salad | Blue Flame Kitchen

Ingredients

• 1/4 cup white wine vinegar
• 2 tbsp fresh orange juice
• 1 tbsp granulated sugar
• 1 tbsp Dijon mustard
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/3 cup extra-virgin olive oil
• 4 cups torn romaine lettuce
• 2 cups julienned peeled jicama
• 2 large navel oranges, peeled, sectioned and chopped
• 1 cup julienned English cucumber
• 1/2 cup julienned red bell pepper
• 1/2 cup thinly sliced red onion
• 1 tbsp chopped fresh cilantro