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Watercress Endive Salad with Blood Oranges and Pomegranates Recipes
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Makes
12
Servings
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Recipe Name : Watercress Endive Salad with Blood Oranges and Pomegranates
Country : France
Rating :
Category : Home > Salads > Fruits
Chef : Sunset
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INGREDIENTS


* 8 large blood oranges
* 6 bunches watercress or arugula, large stems removed
* 3 heads Belgian endive, thinly sliced crosswise
* 4 to 5 tbsp. Champagne Vinaigrette
* 1/2 to 3/4 cup pomegranate seeds
* 1 cup slivered almonds, toasted
DIRECTION


# 1. 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.

# 2. 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.
SOURCE:

http://www.myrecipes.com/recipe/watercress-endive-salad-with-blood-oranges-pomegranates-100000016942