Watercress Salad With Tangelos And Pomegranates Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5: Tangelos,
2 tbsp: Minced fresh basil,
1/4 tsp: Pepper,
1/8 tsp: Salt,
2 tbsp: Red wine vinegar,
1 tbsp: Walnut oil, or vegetable oil
8 cup: Watercress, trimmed
1 cup: Pomegranate seeds,
Directions:
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@onramp.net on Dec 01, 1997
Source from luhu.jp
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@onramp.net on Dec 01, 1997
Source from luhu.jp
Tags
Salads