Festive Jicama Salad

• 4 fresh limes
• 14-12 cup orange juice
• 14 cup extra virgin olive oil
• 13 cup finely diced poblano pepper, without seeds
• 3 tablespoons chopped cilantro (optional)
• sea salt (optional)
• 12 red bell pepper
• 12 yellow pepper
• 12 orange bell pepper
• 3 valencia oranges
• 8 -10 cups spring mixed salad greens
• 2 cups julienned jicama
• 1 cup julienned carrot

1. Squeeze the juice of the limes into a measuring cup.
2. Add enough orange juice to measure 3/4 cup total juice.
3. Combine orange and lime juices with olive oil in a blender.
4. Transfer to a bowl and add poblano pepper and cilantro.
5. Season with salt, if desired.
6. Prepare the bell peppers by coring and seeding.
7. Cut into 1/4-inch crosswise strips and then cut each strip in half.
8. Peel the oranges and then cut crosswise into 6 slices, and then quarter.
9. Using a large bowl, gently toss the lettuce with the jicama, carrots, red, yellow and orange peppers and the oranges.
10. Add vinaigrette and toss until salad is coated and serve immediately.

fresh limes, orange juice, extra virgin olive oil, poblano pepper, cilantro, salt, red bell pepper, yellow pepper, orange bell pepper, valencia oranges, spring mixed salad greens, jicama, carrot

Taken from www.food.com/recipe/festive-jicama-salad-296815 (may not work)