Jicama Salad with a Cilantro Lime Vinaigrette

INGREDIENTS:
8 oz julienned jicama
2 oz julienned red bell pepper
2 oz julienned yellow bell pepper
2 oz julienned zucchini
2 oz julienned yellow squash
2 oz roasted corn
2 T ground pumpkin seeds
Juice of 1 lime
1 T chiffonade cilantro
1/2 cup olive oil

DIRECTIONS:

1. Combine all julienned vegetables, corn and pumpkin seeds in a large bowl.

2. In a small bowl, combine lime juice and cilantro.

3. While whisking, add olive oil slowly to form emulsion.

4. Add vinaigrette and cilantro to salad and mix thoroughly.