Jicama and Jerusalem Artichoke Salad

• 2 jicama, peeled
• 15 jerusalem artichokes, cleaned and peeled
• 14 cup dried cranberries
• 12 red onion, thinly sliced
• 1 -2 avocado, peeled, pitted and sliced
• 4 radishes, thinly sliced
• 12 head romaine lettuce
• ground pepper, fresh cracked
• pine nuts, toasted

1. Slice the jicama in long slender narrow strands, and halve the Jerusalem artichokes.
2. Lay out the lettuce in a bed, on individual salad plates.
3. Layer decoratively the jicama, artichokes, onion, radish, and avocado on each plate, dividing it so each plate gets roughly an equal amount of each ingredient.
4. Alternatively, make one big salad bowl and toss all the above together (in which case you may want to break up the lettuce rather than serving in a bed, but this is up to you of course).
5. Garnish on top with cracked pepper and some pine nuts.
6. Serve.
7. A good vinigrette dressing will work well here.

jicama, artichokes, cranberries, red onion, avocado, radishes, romaine lettuce, ground pepper, nuts

Taken from www.food.com/recipe/jicama-and-jerusalem-artichoke-salad-363493 (may not work)