Source: dLife

A green salad with oranges, pineapple, and jicama tossed with a Southwest style dressing.

Servings

1 large oranges
2 cup fresh diced pineapple
8 piece fresh romaine leaves , washed and crisped
2 cup Lettuce, iceberg, fresh, shredded
8 oz Beets, canned, drained, slices
4 oz sliced jicama , peeled & julienned
2 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp fresh lime juice
0.25 cup fresh chopped red onion
0.25 cup fresh cilantro , finely chopped

1 Working over a bowl to catch any juice, peel and section oranges. Combine the orange sections and pineapple cubes.
2 Line a large round serving platter with romaine lettuce leaves. Top with the shredded lettuce.
3 Arrange the orange-pineapple mixture in a pile across the middle of the platter. Tuck two rows of sliced beets on both sides of the fruit. Sprinkle beets with the julienne strips of jicama.
4 In a measuring cup, whisk together the olive oil, vinegar, lime juice, and red onion.
5 Drizzle mixture over the salad and sprinkle with cilantro. Cover with plastic wrap and chill until ready to serve.

Consider garnishing this salad with fresh lime slices.