Ensalada Pico De Gallo

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

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

Whisk together all dressing ingredients. Drizzle half the dressing over the onions and jicama, refrigerate for at least an hour.

Just before serving, remove onions and jicama from marinade and toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad.