1 bunch of spinach, stems removed
1/2 jicama, peeled, cut into matchstick like pieces (about a cup)
1/2 a cup toasted pecan halves
3 tbsp lime juice
2 tbsp olive oil
2 tbsp sour cream
2 1/4 tsp sugar
1/4 tsp salt
1/2 tsp crushed red chili peppers
1/8 tsp white pepper
Wash and dry spinach, chill until very crisp. Tear into bite size pieces and place in a large bowl. Pare oranges, removing the white membrane. Cut segments between membranes to remove, then cut each segment in half. Add oranges, jicima and pecans to spinach.
whisk all ingredients in a shall bowl until well blended. Pour over spinach mixture and toss gently until well mixed.