Watercress, orange and red onion salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Watercress; stemmed |
| 3 | Oranges; peel and white pith | |
| ; removed, quartered | ||
| ; lengthwise, sliced | ||
| ; crosswise | ||
| ½ | Red onion; thinly sliced | |
| 1 | tablespoon | Sherry wine vinegar or red wine vinegar |
| 3 | tablespoons | Olive oil |
| ½ | teaspoon | Dried marjoram |
| ⅓ | cup | Pine nuts |
Directions
Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil.
Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.
Serves 4.
Bon Appetit March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.