Mixed Greens with Jicama, Orange, and Pickled Red Onions

• 4 quarts mixed salad greens
• 2 to 2 + 1/2 cups peeled and julienned jicama (1 large jicama)
• 4 medium oranges, peeled and sliced into 1/8-inch rounds
• Pickled Red Onions
• 2 tablespoons raspberry vinegar
• 3 tablespoons rice wine vinegar
• 1 tablespoon chopped yellow onion
• 1 tablespoon sugar
• 1 scant teaspoon dry mustard
• 1/3 teaspoon kosher salt
• 1/3 teaspoon worcestershire sauce
• dash Tabasco
• 3 tablespoons toasted sesame seeds (1 tablespoon in the dressing, 2 tablespoons for garnish)
• 1/3 cup canola oil
• 1/3 cup walnut oil

1. For the vinaigrette: Combine all in a 2-cup glass measure.
2. Blend till smooth with a hand-held stick blender.
3. Makes one cup.
4. For the salad: Place the greens in a bowl, pour about a half cup of dressing over, and mix gently with your hands.
5. Divide among 8 salad plates.
6. Sprinkle a crisscross bed of jicama on top.
7. Arrange atop 4 overlapping rounds of orange, mound a small bundle on onions on top.
8. Sprinkle the remaining sesame seeds over all.
9. Serve immediately.

mixed salad greens, oranges, red onions, raspberry vinegar, rice wine vinegar, yellow onion, sugar, dry mustard, kosher salt, worcestershire sauce, tabasco, sesame seeds, canola oil, walnut oil

Taken from www.cookstr.com/recipes/mixed-greens-with-jicama-orange-and-pickled-red-onions (may not work)