Watercress Endive Salad With Blood Oranges And Pomegranates
- 8 large blood oranges
- 6 bunches watercress or arugula, large stems removed
- 3 heads Belgian endive, thinly sliced crosswise
- 1/2 to 3/4 cup pomegranate seeds
- 1 cup slivered almonds, toasted
- With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.
- Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.
- Note: Nutritional analysis is per serving, with vinaigrette.
oranges, bunches, endive, pomegranate seeds, slivered almonds
Taken from www.myrecipes.com/recipe/watercress-endive-salad-with-blood-oranges-pomegranates (may not work)