Border Grill Watercress And Orange Salad

Recipe Ingredients

		Salad
6 cups	1422ml	Stemmed watercress
2 cups	474ml	Matchstick-cut jicama - (6 oz)
3		Oranges - peeled, and
		Broken into segments
1/2 cup	118ml	Coriander vinaigrette
		Salt - to taste
		Freshly-ground black pepper - to taste
		Coriander Vinaigrette
2 tablespoons	30ml	Coriander seeds
1/2 cup	118ml	Extra-virgin olive oil
1/4 cup	59ml	White wine vinegar
1/2		Cilantro - roughly chopped
1 tablespoon	15ml	Chopped shallot
1 teaspoon	5ml	Coarse salt - (to 2)
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Salad: Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss until the dressing evenly coats the watercress. Season with salt and pepper. Divide among serving plates so that the oranges and jicama are visible throughout the salad and serve at once.

For the Coriander Vinaigrette: Toast the coriander seeds in a dry skillet over low heat until fragrant, 2 to 3 minutes. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend until emulsified. (Makes about 3/4 cup)

This recipe yields 6 servings.

Each serving: 161 calories; 1,273 mg. sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 13 grams carbohydrates; 2 grams protein; 4 grams fiber.

Source:
The Los Angeles Times, 05-14-2003

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