Tangerine, watercress and blue cheese salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| ¼ | cup | Orange juice |
| 3 | tablespoons | White wine vinegar |
| 1 | Shallot; minced | |
| 2 | bunches | Watercress; trimmed |
| ½ | small | Red onion; halved, thinly |
| ; sliced | ||
| 4 | mediums | Tangerines; peel and white pith |
| ; removed, fruit cut | ||
| ; crosswiseinto | ||
| ; 1/3-inch-thick | ||
| ; rounds, seeded | ||
| ½ | cup | Crumbled blue cheese; (about 2 ounces) |
| ; (generous) | ||
Directions
Whisk olive oil, orange juice, white wine vinegar and minced shallot in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Combine watercress and onion in large bowl. Toss with enough dressing to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle with blue cheese. Serve, passing remaining dressing separately.
Serves 6.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 1102 Calories (kcal); 92g Total Fat; (72% calories from fat); 20g Protein; 58g Carbohydrate; 51mg Cholesterol; 978mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1½ Vegetable; 3 Fruit; 17 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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