Jicama Rainbow Salad

• 1 1/2 lbs jicama, peeled & cut into 1/2-inch cubes
• 3/4 cup small cucumber, thin sliced, peel on
• 1/2 cup vidalia onions or 1/2 cup other sweet onion, thin sliced
• 1/3 cup yellow sweet pepper, 1/4-inch dice
• 1/3 cup green sweet pepper, 1/4-inch dice
• 1/3 cup sweet red pepper, 1/4-inch dice
• 2 tablespoons fresh lime juice
• 1/2 teaspoon lime zest
• 1 garlic clove, finely minced
• 1/4 teaspoon chili flakes
• 2 tablespoons cilantro, coarsely chopped
• 3 tablespoons lite olive oil or 3 tablespoons other vegetable oil

1. In a large bowl mix together the jicama, cuke, onion, peppers.
2. Mix together the lime juice, zest, garlic & chili, gradually whisk in the oil, whisking continuously.
3. Pour dressing over the salad, cover & refrigerate for at least 1 hour & up to 6 hours.
4. To serve line salad bowl with lettuce, spoon in the jicama & serve.

jicama, cucumber, vidalia onions, yellow sweet pepper, green sweet pepper, sweet red pepper, lime juice, lime zest, garlic, chili flakes, cilantro, lite olive oil

Taken from www.food.com/recipe/jicama-rainbow-salad-226912 (may not work)