Jicama Salad Topping

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

Pinch sugar

Salt and freshly ground black pepper