Jicama and Orange Salad with Citrus-Cumin Vinaigrette

• 2 oranges
• 1 jicama (about 1 1/2 pounds), peeled and julienned
• 3 ounces baby spinach, rinsed
• Citrus-Cumin Vinaigrette (recipe follows)
• 1 teaspoon cumin seeds
• 1/2 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• Freshly ground pepper
• Pinch of coarse salt
• (makes 3/4 cup)

1. Cut both ends off the oranges, and remove the peel and pith.
2. Slice the fruit crosswise into 1/4-inch rounds, and remove seeds.
3. Transfer the slices to a large bowl, and combine with the jicama and spinach.
4. Toss with the vinaigrette, and serve.
5. Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes.
6. Remove from heat; cool slightly.
7. Finely grind in a spice grinder.
8. Blend all the ingredients until smooth.
9. Refrigerate, covered, up to 3 days.
10. (Per serving)
11. Calories: 144
12. Fat: 4g
13. Cholesterol: 0mg
14. Carbohydrate: 27g
15. Sodium: 55mg
16. Protein: 3g
17. Fiber: 7g

oranges, jicama, baby spinach, cumin, cumin seeds, orange juice, lemon juice, extravirgin olive oil, honey, mustard, freshly ground pepper, salt

Taken from www.epicurious.com/recipes/food/views/jicama-and-orange-salad-with-citrus-cumin-vinaigrette-392339 (may not work)