Recipe for Radish, Jicama and Orange Salad with Chile Dressing 
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Yield:
4
Ingredients:
Amount Ingredient
FOR THE SALAD ----------------
1 bn radishes, trimmed and sliced
2 cup jicama, peeled and sliced
(see Note)
3 lrg seedless oranges, peel & section
6 oz pitted Greek olives, sliced
Lettuce leaves
----------------- FOR THE DRESSING ----------------
1/2 tsp sugar
1 tsp dry mustard
1/2 tsp salt
1 tsp crushed pequin chile
2 tbl white wine vinegar
Instructions:
Instructions: Note: If you do not use the jicama right away, sprinkle a little lemon juice over it to keep it from turning dark.

Combine the radishes, jicama, oranges, and olives in a salad bowl. Mix together the sugar, mustard, salt, chile, and vinegar, then slowly whisk in the oil. Pour over the salad, toss lightly, and then place on a bed of lettuce on individual salad plates.

SERVING SUGGESTIONS: You can serve this salad at room temperature or chill in the refrigerator for 30 minutes to 1 hour before serving. This salad makes an excellent accompaniment to chicken with steamed squash or baked potato.

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