Citrus Salad With Bibb Lettuce Watercress And Balsamic Dressing
|Watercress leaves||1 Bunch (100 gm), rinsed and patted dry|
|Bibb lettuce||1 Large, separated into leaves, rinsed and patted dry (Head)|
|Pink grapefruit||1 Medium, peeled, white pith removed, cut into sections (Florida)|
|Balsamic vinegar||1 Tablespoon|
|Canola oil/Vegetable oil||1 Tablespoon|
|Florida tangerines||2 , peeled and separated into sections|
|Florida oranges||2 Large|
|Florida orange juice||3 Tablespoon|
Remove strips of peel (orange part only) from 1 orange; finely cut into julienned strips.
Set aside for garnish.
Peel and remove white pith from each orange.
Cut oranges into sections.
Combine oranges, grapefruit, tangerines and watercress in medium bowl.
For dressing, combine orange juice, balsamic vinegar and salt in small bowl.
Add oil; whisk until well combined.
Pour over fruit and watercress; toss gently to combine.
Line 4 serving plates with Bibb lettuce.
Divide fruit mixture among plates.
Garnish with julienned orange peel.