Watercress salad with tangelos and pomegranates

Yield: 8 Servings

Measure Ingredient
5 \N Tangelos
2 tablespoons Minced fresh basil
¼ teaspoon Pepper
⅛ teaspoon Salt
2 tablespoons Red wine vinegar
1 tablespoon Walnut oil; or vegetable oil
8 cups Watercress; trimmed
1 cup Pomegranate seeds

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@... on Dec 01, 1997

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