Tehachapi Salad

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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  bunch watercress (used mixed greens if watercress is unavailable)
• 1  orange, peeled and sliced
• 1  cup seedless grapes, halved
• 1⁄4 cup pecans, chopped
• 1⁄3 cup  oil-and-vinegar dressing (French Dressing (Not Catalina Style), your own recipe, or storebought)

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.