Prep 10 mins
Cook 5 mins
HAD THIS SALAD IN AN ELEGANT RESTAURANT OUTSIDE OF AUGUSTA GEORGIA. REFRESHING AFTER A HOT APPETIZER OR SOUP, AND CLEARS YOUR PALLET FOR THE MAIN COURSE. ENJOY!
- 2 bunches watercress, stemmed
- 1 can mandarin orange section
- 1⁄2 medium red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1 dash sherry wine
- 3 tablespoons olive oil
- 1⁄2 teaspoon dried marjoram
- 1⁄3 cup pine nuts (PIGNOLI)
- COMBINE STEMMED WATERCRESS, ORANGE SLICES, AND SLICED RED ONION IN LARGE BOWL.
- PLACE WINE VINEGAR AND SHERRY IN SMALL BOWL.
- GRADUALLY MIX IN OLIVE OIL WITH WIRE WHISK.
- ADD MARJORAM AND SEASON DRESSING TO TASTE WITH SALT AND PEPPER.
- POUR DRESSING OVER SALAD AND TOSS TO COAT THOROUGHLY.
- SPRINKLE WITH PINE NUT AND SERVE ON INDIVIDUAL SALAD PLATES.
I tried a couple different ways of making this recipe. First, I made it as the recipe suggested but for 2 people. It took much longer than 10 minutes to de-stem one batch of watercress for two people, so I can imagine it would take double that for 4 people even though the recipe states 10 minutes for two batches. That was one of the main reasons I didn't care for this recipe. It took too long for something with so few ingredients. Since the dressing seemed to be OK, I tried it again tonight with baby spinach, since prepackaged baby spinach is alot faster.The dressing doesn't work very well with spinach. This recipe wasn't difficult, just time consuming. So two tries, two different ways and I think I'll have to pass on this recipe.