| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Salads | 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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