Pilgrim Salad
Categories: SaladsServes: 6 Servings
Ingredients:
- 3 md Oranges, (1-3/4 pounds)
- 2 tb Balsamic vinegar
- 1 1/2 tb Extra-virgin olive oil
- 1/4 ts Salt
- 1/4 ts Pepper
- 8 c Trimmed watercress
- 3 c Diagonally sliced Belgian
- -endive, (1/4-inch) (3
- -heads)
- 3 tb Dried currants
- 2 tb Capers
Instructions:
Peel and section oranges over a large bowl, reserving 2 tablespoons juice;
set sections aside.
Add vinegar, oil, salt, and pepper to juice in bowl; stir with a wire whisk
until well-blended. Add orange sections, watercress, endive, currants, and
capers; toss gently to coat. Yield: 6 servings (serving size: 1 cup).
Per serving: 78 Calories; 4g Fat (32% calories from fat); 2g Protein; 15g
Carbohydrate; 0mg Cholesterol; 138mg Sodium
Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Jul/Aug 1995, page 86
Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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