Pilgrim Salad

Recipe Ingredients

3 tablespoons	45ml	Oranges (1-3/4 pounds) (medium)
2 tablespoons	30ml	Balsamic vinegar
1 1/2 tablespoons	22ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
8 cups	1896ml	Trimmed watercress
3 cups	711ml	Diagonally sliced Belgian endive - (1/4-inch) (3 heads)
3 tablespoons	45ml	Dried currants
2 tablespoons	30ml	Capers

Recipe Instructions

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 well-blended.

Add orange sections, watercress, endive, currants, and capers; toss gently to coat.

Serve immediately.

Source:
Cooking Light, Jul/Aug 1995, page 86

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