Lucille's Orange-Jicama Salad

4 large oranges, peeled and sectioned

1 medium purple onion, thinly sliced and separated into rings

1/4 c. lime juice

1 1/2 t. oil

4 c. torn romaine lettuce

1 T. pine nuts or chopped pecans, toasted

1 lb. jicama, peeled and cut into 2x1/4" strips

1/3 c. unsweetened orange juice

2 T. red wine vinegar

1/4 t. pepper

4 c. torn red leaf lettuce

Combine orange sections, jicama strips, and onion rings. Toss gently and set aside. Combine orange juice, lime juice, vinegar, oil, and pepper. Add to orange mixture. Toss gently. Cover and chill at least 2 hours. To serve: add lettuce and pinenuts to orange mixture. Toss well. Makes 8 servings.