| 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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