2 qts. crisp salad greens, torn in bite-sized pieces
1 1/2 c. jicama, peeled and cut in julienne strips (can substitute water chestnuts)
1 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
1 med. onion, sliced
1/2 lb. cherry tomatoes, optional
1 lg. avocado, peeled and sliced

DRESSING:

3 tbsp. cider or wine vinegar
2 tbsp. lime juice
6 tbsp. olive oil
1 lg. clove garlic
1 tsp. cracked black pepper
1 tsp. salt
1 tsp. ground cumin
1 pinch red pepper flakes

Add Jicama to greens. Lay the greens and jicama in large rectangle container. Arrange the fruit and vegetables in rows on top of the greens. Add the avocado last.

To make the dressing, put all ingredients in the blender and whirl at high speed until well blended. Just before serving, pour the dressing over the salad.