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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Two kinds of greens and cucumber and orange slices are coated with a light ginger dressing in this recipe. Ingredients:
10 cups watercress |
4 cups thinly sliced belgian endive |
3 medium navel oranges, peeled and sliced |
1 medium cucumber, halved and thinly sliced |
10 slices red onion, separated into rings |
dressing: |
2/3 cup canola oil |
1/4 cup lemon juice |
1/4 cup rice vinegar |
1/4 cup olive oil |
4 teaspoons dijon mustard |
2 teaspoons ground ginger |
1-1/2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Divide watercress and endive among 10 salad plates. Arrange the oranges, cucumber and onion over salad greens. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads. Yield: 10 servings.
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