Jicama Salad

• 1 jicama (1 1/4 to 1 1/2 lbs)
• 1 small cucumber, unpeeled
• 1/2 cup red onion, slivered
• 2 tablespoons fresh lime juice
• 1/2 teaspoon grated lime rind
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon dried chili
• 3 tablespoons lite olive oil
• green leaf lettuce (enough to dress the edges of the bowl)

1. Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
2. Cut cucumber lengthwise and scoop out the seeds.
3. Cut halves crosswise into 1/8"slices.
4. Combine Jicama, Cucumber And Onion in a large bowl.
5. Toss lightly.
6. Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
7. Gradually add oil continuously whisking until thoroughly blended.
8. Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
9. Refrigerate 1-2 hours , covered, to blend the flavors.
10. Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.

jicama, cucumber, red onion, lime juice, lime rind, clove garlic, salt, dried chili, lite olive oil, green leaf

Taken from www.food.com/recipe/jicama-salad-8898 (may not work)