Vegetables:
1 head romaine lettuce, washed, drained and cut
1 (15-ounce) can cut sweet corn, rinsed and drained
4 thin Persian cucumbers, chopped (1/4 inch)
4 radishes, washed and sliced
2 fennel bulbs, washed and coarsely diced
2 beefsteak tomatoes, chopped (1/4 inch)
2 carrots, coarsely grated
1 red pepper, thinly sliced
1/2 red onion, finely chopped

Dressing:
2 tablespoons virgin olive oil
1 tablespoons freshly squeezed lemon juice
1/2 tablespoon freshly squeezed tangerine juice
1/2 teaspoon Dijon mustard
½ teaspoon mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne pepper