| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads |
8 |
Servings |
INGREDIENTS
| 5 |
|
Tangelos |
| 2 |
tb |
Minced fresh basil |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
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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