| 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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