2 heads butter lettuce
2 oranges, peeled, segmented
1 piece jicama, peeled, cut into matchstick size pieces
1 wedge red seedless watermelon, peeled, cut into batons
12 nicoise olives, pitted, halved
2 teaspoons crumbled feta cheese
1/4 cup dried cranberries
1/4 cup citrus-cumin vinaigrette
1/4 cup toasted sunflower seeds
Small handful edible flowers
Remove outer, dark green leaves from the heads of butter lettuce. For each salad use to 2 to 3 leaves of lettuce to make a cup. Around the butter lettuce cup arrange 3 points of orange segments. Inside the cup, place jicama, watermelon, olives, feta cheese, and cranberries. When ready to serve finish the salad with the vinaigrette, sunflower seeds, and edible flowers.
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