Citrus And Watercress Salad Recipe
Citrus and water cress salad is a mixed fruit and vegetable salad. Prepared with oranges, grapefruit and watercress with lettuce, the salad is dressed with oil and vinegar. Spiced with chili sauce, it has a peppy edge to it.
Ingredients
6 walnut halves
1 large bunch watercress, stems removed
1 large head Bibb lettuce or 1/2 head Boston or iceberg lettuce
2 medium size pink grapefruits, peeled, sectioned, and seeded, with juice reserved
2 navel oranges, peeled and sectioned, with juice reserved
1 tablespoon chili sauce
1 tablespoon red wine vinegar
2 teaspoons olive oil
Directions
Preheat the oven to 350°F.
Place the walnut halves on an ungreased baking sheet and toast for 5 to 7 minutes in the oven.
Cool, then chop coarsely.
Meanwhile, wash the watercress and lettuce, pat dry with paper towels, and tear into bite size pieces.
Place the grapefruit and orange sections in a large serving bowl.
In a small bowl, combine the chili sauce, vinegar, olive oil, and 1 tablespoon each of the reserved grapefruit and orange juice; mix well.
Pour the dressing over the fruit, add the watercress, lettuce, and chopped walnuts, and toss again.
Place the walnut halves on an ungreased baking sheet and toast for 5 to 7 minutes in the oven.
Cool, then chop coarsely.
Meanwhile, wash the watercress and lettuce, pat dry with paper towels, and tear into bite size pieces.
Place the grapefruit and orange sections in a large serving bowl.
In a small bowl, combine the chili sauce, vinegar, olive oil, and 1 tablespoon each of the reserved grapefruit and orange juice; mix well.
Pour the dressing over the fruit, add the watercress, lettuce, and chopped walnuts, and toss again.
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