JÍCAMA AND PEPPER SALAD

Crunchy, tasty, and beautiful, the ingredients for this salad can be prepared earlier for last minute assembly

Makes 8 to 10 Servings

1 head bibb or leaf lettuce, washed and crisped
1 each orange, red, yellow, green, and purple Bell Peppers, seeded and carefully cut into 8 thin rings
¾ pound jícama, peeled, thinly sliced and cut into
½-inch by 2 to 3-inch strips
1 medium size red onion, thinly sliced and separated into rings
Creamy Serrano Dressing

Tear lettuce into bite sized pieces; prepare a bed on each salad plate. Overlap rings of each color pepper on lettuce bed. Leave space for 4 to 5 jícama slices laced through several onion rings. In the center place a generous spoonful of dressing. Serve very cold.