Jicama Salad - cooking recipe

Ingredients

1 jicama (1 1/4 to 1 1/2 lbs)
1 small cucumber, unpeeled
1/2 cup red onion, slivered
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon dried chili
3 tablespoons lite olive oil
green leaf lettuce (enough to dress the edges of the bowl)

Preparation

Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8\" slices.
Cut cucumber lengthwise and scoop out the seeds.
Cut halves crosswise into 1/8\"slices.
Combine Jicama, Cucumber And Onion in a large bowl.
Toss lightly.
Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
Gradually add oil continuously whisking until thoroughly blended.
Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
Refrigerate 1-2 hours , covered, to blend the flavors.
Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.