|Watercress||1 Bunch (100 gm)|
|French dressing||2 Tablespoon|
1. Skin the oranges; take away all bitter pith.
2. Wash, clean and cut lettuce and watercress. Pat dry well.
3. Put in a bowl and toss with French dressing. Garnish with bunches of watercress.
4. Cut oranges across in 1/4 inch slices. Keep the orange on the green salad.
5. Serve right away as a side accompaniment for roast duck, or cold meats.