4 seedless oranges
1 1/2 c. chopped julienned jicama
1/4 c. chopped fresh chopped cilantro
4 sprigs fresh cilantro
1 lg. red onion

Peel oranges and cut crosswise into 4 slices each, keeping oranges intact. Peel and slice onion, crosswise into 12 very thin slices.

Place the bottom slice of each orange in the middle of each of four salad plates. Place 1 slice of red onion on top of each orange; sprinkle a small amount of jicama on top of red onion, then small amount of chopped cilantro on jicama.

Spoon about 1 1/2 teaspoons cayenne-lime dressing over top of cilantro. Put the next slice of orange on top and repeat procedure for every slice of orange except the top one. Spoon extra dressing over top piece of orange to run down the sides and onto the plate. Garnish each with a cilantro sprig and serve.

CAYENNE-LIME DRESSING:

1/4 c. peanut oil
1/4 c. fresh lime juice
1/2 tsp. ground cumin
Salt to taste
1/4 c. olive oil
1/2 tsp. cayenne pepper
1/2 tsp. ground coriander