Ensalada Pico De Gallo (with oranges)

1 cup thinly sliced red onion
1 cup peeled, julienne-cut jicama
5 cups loosly packed torn romain or red-tip lettuce leaves
2 cups peeled, sliced navel oranges

Dressing:
1/4 cup fresh orange juice
1 TB fresh lime juice
1 1/2 TB honey
1/2 tsp cumin
1/2 tsp red chile powder
1/2 tsp salt
2 TB finely mined cilantro

Whisk together all dressing ingredients. Drizzle half the dressing over the onions & jicama, refrigerate for at least an hour. Just before serving, remove onions & jicama from marinada & toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad.