| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads |
2 |
servings |
INGREDIENTS
| 2 |
md |
Oranges |
| 1 |
ts |
Vegetable Oil |
| 1 |
ts |
Prepared Horseradish |
| 1 |
ts |
Honey |
| 1/8 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
c |
Broccoli Florets |
| 1/4 |
c |
Thinly Sliced Red Onion; Separated Into Rings |
| 2 |
c |
Watercress; Trimmed |
INSTRUCTIONS
Peel and section oranges over a large bowl, and squeeze membranes to
extract juice. Set orange sections aside, and reserve 1 tablespoons
juice. Discard orange membranes. Add the oil and the next 4
ingredients (oil through pepper) to reserved orange juice. Stir well;
set aside. Steam broccoli, covered, 1 1/2 minutes or until
crisp-tender. Rinse broccoli under cold water; drain well. Add
broccoli, orange sections, onion, and watercress to orange juice
mixture, and toss well. Divide salad evenly between 2 plates.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on
Sep 25, 1999, converted by MM_Buster v2.0l.
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