2 lg. bunches of watercress
1 lb. jicama
2 med. navel oranges
4 thin slices red onion, separated into rings
1/4 c. Citrus Vinaigrette (recipe follows)

1. Remove any tough stems from the watercress and discard. Peel the tough brown skin from the jicama with a paring knife or swivel-bladed vegetable peeler. With a large knife, cut the jicama into 1/4 inch slices, then cut the slices into thin sticks.

2. With a small sharp knife, peel the outer orange skin and white pith from the oranges. Remove the individual segments by holding a peeled orange in one hand over a bowl to catch the juices and cutting down both sides of each membrane in a V-shape. Squeeze the membranes over the bowl to extract as much juice as possible.

3. Mound the watercress on 4 salad plates. Scatter the jicama around the watercress. Divide the orange segments among the salads and garnish with the red onion rings. Drizzle 2 tablespoons of the Citrus Vinaigrette over each salad. 4 servings.

Orange, lemon and lime juice acts as a substitute for oil in this light dressing, while adding an agreeably tart flavor. Refrigerated in a covered jar, the vinaigrette will keep well for 7 to 3 days. Makes about 1 cup.