Total Time
10mins
Prep 10 mins
Cook 0 mins

A scrumptious salad best made with a seedless orange. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Arrange cress or mixed greens on a pretty salad plate; place an orange slice on top.
  2. Top with grapes and a scattering of pecans.
  3. Serve with French dressing.

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