Orange-watercress salad

Yield: 6 servings

Measure Ingredient
1 bunch Watercress; cleaned, trimmed (4 to 5 cups)
2 mediums Valencia oranges; peeled, thinly sliced, seeded
4 eaches Scallions; (with 3 inches of green), minced
2 tablespoons Extra virgin olive oil
2 tablespoons Balsamic vinegar
2 tablespoons Orange juice
x Salt and pepper; to taste

Put watercress, oranges and scallions in a salad bowl. Combine oil, vinegar, orange juice, salt and pepper. Pour dressing over salad ingredients and toss. Serves 6.

Per serving: 68 calories; 1.2g protein; 6.6g carbo; 1.3g fiber; 4.7g fat (0.6g saturated); 12mg sodium.

Substitutions: Instead of oranges, use grapefruit, avocado or mango, or 1 cup sliced strawberries or halved seedless grapes. You can use torn spinach or dark-green lettuce instead of watercress.

From: Jean Carper in "Eat Smart" column, USA WEEKEND, 9/1-3/95.

Meal-Mastered by iRis gRayson.

Submitted By IRIS GRAYSON On 09-24-95

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