Recipe - Watercress Orange And Red Onion Salad

2 bn Watercress; stemmed
3 Oranges; peel and white pith
; removed, quartered
; lengthwise, cut or sliced up
; crosswise
One half Red onion; thinly cut or sliced up
1 tablespoon Sherry wine vinegar or red
wine vinegar
3 tablespoon Olive oil
One half teaspoon Dried marjoram
1/3 cup Pine nuts

Combine stemmed watercress, orange slices and cut or sliced up red onion in large
bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil.
Add marjoram. Season dressing to taste with salt and pepper. (Can be
prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let
stand at room temperature.) Pour dressing over salad and toss to coat
thoroughly. Sprinkle with pine nuts and serve.

Serves 4.

Bon Appetit March 1994

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