Orange-Watercress Salad Recipe
Ingredients
16 leaved Belgian endive (about 8 ounces)
2 cups trimmed watercress (about 6 ounced)
2 navel oranges (about 1 pound total) peeled and cut into segmentd
1/3 cup pomegranate seeds (about 5 ounces)
6 tablespoons Orange Honey Dressing
Directions
To assemble the salads, fan a leaves of endive on each of 4 salad plates, with the bottom of the leaves meeting about two thirds of the way down from the top of the plate.
Mound 1/2 cup watercress at the juncture, and arrange 5 orange segments on the bottom third of the plate.
Sprinkle the pomegranate seeds over each salad.
Top each serving with 1 1/2 tablespoons of the dressing.
Mound 1/2 cup watercress at the juncture, and arrange 5 orange segments on the bottom third of the plate.
Sprinkle the pomegranate seeds over each salad.
Top each serving with 1 1/2 tablespoons of the dressing.
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