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 |
