Orange & mushroom salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | small | Endive, to serve |
| 3 | eaches | Oranges, segmented |
| 1 | bunch | Watercress sprigs |
| 4 | ounces | Button mushrooms, sliced |
| 4 | tablespoons | Vegetable oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Orange juice |
| Salt & pepper | ||
| 1 | each | Garlic clove, crushed |
| 1 | tablespoon | Chives, snipped |
| 1 | tablespoon | Black olives, chopped |
Directions
DRESSING
Mix together all the dressing ingredients except the olives.
Line a dish with the endive leaves. Arrange a ring of orange segments then a ring of watercress sprigs. Just before serving, drizzle on about ⅓ of the the dressing.
Stir the olives into the remaining dressing & toss in the mushrooms.
Pile into the centre of the dish & serve.
Pamela Westland, "Fruit"
Submitted By MARK SATTERLY On 07-17-95
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