| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads | 8 | Servings | |
INGREDIENTS
| 5 | Tangelos | |
| 2 | T | Minced fresh basil |
| 1/4 | t | Pepper |
| 1/8 | t | Salt |
| 2 | T | Red wine vinegar |
| 1 | T | Walnut oil, or vegetable oil |
| 8 | c | Watercress, trimmed |
| 1 | c | Pomegranate seeds |
INSTRUCTIONS
Grate 2 tablespoons rind from tangelos. Squeeze 1 tangelo to extract 3 tablespoons juice; discard tangelo. Combine tangelo rind, tangelo juice, basil, and the next 4 ingredients in a large bowl. Cover and let stand 2 hours. Peel and section remaining 4 tangelos; set aside. Stir tangelo juice mixture; add the watercress, and toss gently. Place 1 cup watercress mixture on each of 8 salad plates; arrange the tangelo sections and pomegranate seeds on top of the watercress mixture. Yield: 8 servings. Serving Ideas : Serve immediately. Recipe by: Cooking Light, Nov/Dec 1994, page 172 Posted to Digest eat-lf.v097.n305 by snardo@onramp.net on Dec 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 51.4mg
Potassium: 144.1mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 1g