Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           Cup  orange juice
     1/3           Cup  lemon juice
     1/3           Cup  lime juice
  3       Large Cloves  garlic -- chopped finely
     1/2    Tablespoon  salt
     1/2      Teaspoon  black pepper
     1/4      Teaspoon  cayenne pepper
  1 1/2           Cups  olive oil
  3            Gallons  sliced romaine (1/2 inch wide)
  24                    oranges -- peeled and sliced
                        (12 pounds)
  2             Pounds  jicama -- julienned
  12                    California Avocados (6 pounds)
                        Shredded mint -- for garnish

Preparation:

Whisk together orange juice and next 6 ingredients; whisk in oil. Reserve. Per order - toss 2 cups romaine with 1 tablespoon dressing. Top with 1 sliced orange, 1 ounce jicama, and 1/2 avocado, sliced crosswise and fanned. Drizzle with 1 tablespoon dressing. Sprinkle with mint.

Nutritional Information:

200 Calories (kcal); 14g Total Fat; (58% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 135mg Sodium