6 ounces jicama, peeled and cut into fine julienne strips
2 navel oranges, peeled and cut into supremes
1 medium red bell pepper, cut into fine julienne strips
1/2 teaspoon grated orange zest
2 to 3 tablespoons orange juice
1 tablespoon vegetable oil
Salt and freshly ground black pepper
Combine all of the ingredients and season to taste. Serve as a topping or side dish.
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