Watercress Salad With Tangelos And Pomegranates

Recipe Ingredients

5		Tangelos
2 tablespoons	30ml	Fresh basil - minced
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Walnut or vegetable oil
8 cups	1896ml	Watercress - trimmed loosely
		Packed
1 cup	110g / 3.9oz	Pomegranate seeds

Recipe Instructions

Grate 2 tablespoons rind from tangelos. Squeeze 1 tangelo to extract 3 tablespoons juice; discard tangelo.

Combine tangelo rind, tangelo juice, basil, and the next 4 ingredients in a large bowl.

Cover and let stand 2 hours.

Peel and section remaining 4 tangelos; set aside.

Stir tangelo juice mixture; add the watercress, and toss gently.

Place 1 cup watercress mixture on each of 8 salad plates.

Arrange the tangelo sections and pomegranate seeds on top of the watercress mixture.

Source:
Cooking Light, Nov/Dec 1994, page 172

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