Category: Salads

3 medium Oranges, (1-3/4 pounds)

2 tbsp Balsamic vinegar

1 1/2 tbsp Extra-virgin olive oil

1/4 tsp Salt

1/4 tsp Pepper

8 cup Trimmed watercress

3 cup Diagonally sliced Belgian endive, (1/4-inch) (3 heads)

3 tbsp Dried currants

2 tbsp Capers

Peel and section oranges over a large bowl, reserving 2 tablespoons juice; set sections aside.



Add vinegar, oil, salt, and pepper to juice in bowl; stir with a wire whisk until well-blended. Add orange sections, watercress, endive, currants, and capers; toss gently to coat. Yield: 6 servings (serving size: 1 cup).



Per serving: 78 Calories; 4g Fat (32% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 138mg Sodium



Serving Ideas : Serve immediately.



Recipe by: Cooking Light, Jul/Aug 1995, page 86



Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.