Jicama-melon salad

For Vinaigrette, Whisk Together:
1/4 cup fresh lime juice
2 T. honey
1/4 t. salt
1/8 t. freshly ground black pepper
Toss with Vinaigrette:
1 cup jicama, julienned
1 cup cantaloupe, peeled, seeded, and cut into chunks
1 cup honeydew melon, peeled, seeded, and cut into chunks
1 cup watermelon, peeled and cut into chunks
Toss with 2-3 T. Vinaigrette:
8 large Bibb lettuce leaves, roughly torn
Garnish with:
2 T. whole fresh mint leaves
Freshly ground black pepper
Nutritional Information per Serving: Calories 92; Total fat 0(g); Calories from fat 4%; Sodium 157(mg); Carb. 23(G)

1.For the vinaigrette, squeeze limes into a large bowl-for the most juice, twist a fork into the pulp. Then whisk in honey, salt, and pepper.
2.You have to remove the thick, fibrous peel from jicama before eating it. Cut jicama in half, then pull the peel off with a paring knife.
3.Now, thinly slice the jicama into rounds about 1/4" thick. Then julienne by stacking rounds on top of each other and slicing into sticks.
4.Peel the cantaloupe, honeydew, and watermelon. Then remove the seeds (except for watermelon) and cut into bite-sized chunks.
5.Toss jicama and melons in vinaigrette; let sit 10 minutes. Before serving, pour off some vinaigrette into another bowl; toss with lettuce.
6.Divide lettuce among four plates. Arrange melon salad on top, then sprinkle with small whole mint leaves. Black pepper makes a unique garnish.