2 med. navel oranges, peeled, sectioned and chopped
2 c. peeled and diced jicama
1 red bell pepper, diced
1 med. cucumber, diced
1/2 c. thinly sliced radishes
1 lg. tomato, diced
1/3 c. olive or vegetable oil
3 tbsp. red wine vinegar
2 tbsp. lime juice
1 tbsp. chopped fresh cilantro
3/4 tsp. lemon pepper seasoning
1/2 tsp. seasoned salt

In large bowl, combine oranges and vegetables. In container with stopper or lid, combine remaining ingredients; blend well. Pour over vegetable mixture and toss to coat. Marinate in refrigerator 1 hour before serving. Makes 4 servings. Serve this salad alongside your favorite Mexican dishes.