Jicama, Orange, and Coriander Salad

• 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
• 12 ounces jicama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
• 1/2 small red onion, sliced thin lengthwise
• 1/4 cup minced fresh coriander sprigs
• 1 tablespoon fresh lemon juice, or to taste
• 3/4 teaspoon salt, or to taste
• 40 pine nuts (2 slightly rounded teaspoons), toasted until golden

1. In a large bowl gently stir together all ingredients except pine nuts.
2. Salad may be made up to this point 1 day ahead and covered, chilled.
3. Sprinkle each serving with 10 pine nuts.

oranges, jicama, red onion, fresh coriander sprigs, lemon juice, salt, nuts

Taken from www.epicurious.com/recipes/food/views/jicama-orange-and-coriander-salad-10686 (may not work)