1 small can drained mandarin oranges
3 tbsp olive oil
2 tbsp orange juice
2 tbsp white balsamic vinegar
1/4 tsp each salt and pepper
1 (5 oz pkg) mixed salad greens
1 cup diced, peeled jicama
1/2 cup thinly sliced red onion
1 tsp orange zest
1/4 cup pecan pie glazed pecans, such as Emerald

In small bowl, whisk oil with juice, vinegar, salt and pepper until blended. Stir in orange zest. Add salad greens to large bowl, mix with dressing. Add jicama and onion, toss gently until evenly coated. Top with mandarin orange segments and glazed pecans.

Very tangy and healthy tasting.

Submitted by: Sherry Monfils