Watercress Orange And Red Onion Salad
|Watercress||2 Bunch (200 gm), stemmed|
|Oranges||3 , peel and white pith removed, quartered lengthwise, sliced crosswise|
|Red onion||1⁄2 , thinly sliced|
|Sherry wine/Red wine vinegar||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
Combine stemmed watercress, orange slices and sliced red onion in large bowl.
Place sherry wine vinegar in small bowl.
Gradually mix in olive oil.
Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.)
Pour dressing over salad and toss to coat thoroughly.
Sprinkle with pine nuts and serve.