Watercress, Orange and Red Onion Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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HAD THIS SALAD IN AN ELEGANT RESTAURANT OUTSIDE OF AUGUSTA GEORGIA. REFRESHING AFTER A HOT APPETIZER OR SOUP, AND CLEARS YOUR PALLET FOR THE MAIN COURSE. ENJOY! Ingredients:
2 bunches watercress, stemmed |
1 can mandarin orange section |
1/2 medium red onion, thinly sliced |
1 tablespoon red wine vinegar |
1 dash sherry wine |
3 tablespoons olive oil |
1/2 teaspoon dried marjoram |
1/3 cup pine nuts (pignoli) |
Directions:
1. COMBINE STEMMED WATERCRESS, ORANGE SLICES, AND SLICED RED ONION IN LARGE BOWL.
2. PLACE WINE VINEGAR AND SHERRY IN SMALL BOWL.
3. GRADUALLY MIX IN OLIVE OIL WITH WIRE WHISK.
4. ADD MARJORAM AND SEASON DRESSING TO TASTE WITH SALT AND PEPPER.
5. POUR DRESSING OVER SALAD AND TOSS TO COAT THOROUGHLY.
6. SPRINKLE WITH PINE NUT AND SERVE ON INDIVIDUAL SALAD PLATES.
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