This green salad is packed with colorful, crunchy veggies, making it an excellent complement to chili and other south of the border entrées.
Stir together orange juice and lime juice in a medium bowl, then whisk in oil until well blended. Add poblano peppers, cilantro, and salt. Set aside.
Put lettuces, jicama, carrots, oranges, and orange, red, and yellow bell peppers into a large bowl. Add vinaigrette and toss gently to coat. Serve immediately.