A cool change from ordinary salad.

1/4 c. vegetable oil
1 tbsp. red wine vinegar
2 tsp. fresh lime juice
1/2 tsp. seasoned salt
1/2 tsp. seasoned pepper
1/4 tsp. dry mustard
Lettuce
3 med. navel oranges, peeled and sectioned
1 sm. jicama, peeled and julienne-cut into 1-inch pieces
1/2 c. sliced green onions
1/4 c. diced red onion

In medium bowl, combine oil, vinegar, lime juice, seasoned salt, seasoned pepper and mustard; blend well. Refrigerate. On bed of lettuce, arrange orange sections, jicama and green and red onions. Drizzle dressing over salad. Makes 1 1/4 cups. Serve with Taos Chicken or any grilled entree.