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 |
| \N 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