| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 2 |
bn |
Watercress; stemmed |
| 3 |
|
Oranges; peel and white pith |
|
|
; removed, quartered |
|
|
; lengthwise, sliced |
|
|
; crosswise |
| 1/2 |
|
Red onion; thinly sliced |
| 1 |
tb |
Sherry wine vinegar or red wine vinegar |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Dried marjoram |
| 1/3 |
c |
Pine nuts |
INSTRUCTIONS
Combine stemmed watercress, orange slices and sliced red onion in large
bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil.
Add marjoram. Season dressing to taste with salt and pepper. (Can be
prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let
stand at room temperature.) Pour dressing over salad and toss to coat
thoroughly. Sprinkle with pine nuts and serve.
Serves 4.
Bon Appetit March 1994
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