Yield: 8 Servings
|2 tablespoons||Minced fresh basil|
|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