|Watercress||2 Bunch (200 gm)|
|Belgian endive heads||3|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
Wash, trim and cut watercress into small pieces; place in large bowl.
Cut endive in 1/4-inch pieces.
Peel and section oranges.
Add endive and orange sections to watercress.
Combine remaining ingredients in jar; blend well.
Pour over salad; toss gently.