Jicama, Orange, Onion and Pepper Salad

About 8 oz. jicama, peeled (about half of a large jicama)
1 navel orange, peeled, pith removed
1 medium red bell pepper, stemmed and seeded
1/3 to 1/2 cup diced red onion
3/4 tsp. hot chili powder
1/4 tsp. salt, or to taste
2 Tbsp. rice or cider vinegar
2 Tbsp. mild vegetable oil, such as corn, canola or safflower

Cut the jicama into 1/2-inch dice or 1/4-inch thick julienned strips. Cut
orange into 1/4-inch dice. Cut the bell pepper into 1/2-inch dice. In a
bowl, toss together the jicama, orange, bell pepper and onion; set aside.
In another bowl, combine the chili powder, salt and vinegar and whisk to
combine. Whisking constantly, slowly add the oil in a steady stream and
mix until combined. Pour the vinaigrette over the salad and toss to
combine. Cover and refrigerate for about an hour.

Serves 4.

Bright and sweet, this simple salad can be served on its own as a salad
course or as a relish with grilled meat. Adapted from "Uncommon Fruits and
Vegetables" by Elizabeth Schneider

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