INGREDIENTS

INSTRUCTIONS

Peel the oranges and remove the white pith.  Over a bowl positioned to
catch the juice, separate the segments of each orange from the
membrane with a sharp knife, discarding the seeds, and set them  aside.
Squeeze the residual juice from the membranes into the bowl  and
reserve. Combine the spinach and watercress in a mixing bowl. Put  the
pine nuts in a small saute' pan and cook over medium heat for  about 6
minutes, shaking the pan occasionally, until the nuts are  golden
brown. Transfer the pine nuts to a small bowl. Put the  shallots,
garlic, vinegars and reserved orange juice into the saute'  pan. Bring
to a bowl over low heat. Stir in the black pepper (to  taste), then
pour the dressing over the spinach and watercress. Toss  to coat.
Arrange mixture on salad plates, spoon orange segments atop  each and
garnish with the pine nuts and, if you like, orange wheels.  MAKING
ORANGE WHEELS Slice an unpeeled orange into 1/4-inch rounds.  Make a
cute halfway across each round, from the peel to the core, and  twist
the sides of the cut in opposite directions so that the top  half of
the round will stand upright when placed on the salad.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 9.3mg
Potassium: 459.2mg
Carbohydrates: 29.8g
Fiber: 4.8g
Sugar: 18g
Protein: 2.9g