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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)
----------------------------------------------
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


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