Jicama Salad - cooking recipe

Ingredients

1 (8 ounce) jicama, peeled, cut into 1/2 inch sticks
1 small cucumber, peeled, seeded and thinly sliced
1 medium orange, peeled, sectioned
1/4 cup white wine vinegar
2 tablespoons canola oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt

Preparation

In a serving bowl, combine the jicama, cucumber and orange segments.
Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.