Recipe - Pilgrim Salad

3 md Oranges, (1Three fourths pounds)
2 tablespoon Balsamic vinegar
1 One half tablespoon Extravirgin olive oil
One fourth teaspoon Salt
One fourth teaspoon Pepper
8 cup Trimmed watercress
3 cup Diagonally cut or sliced up Belgian
endive, (1/4inch) (3
heads)
3 tablespoon Dried currants
2 tablespoon 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 wellblended. 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 MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.