Hearts of Palm and Cress Salad

1. 1

   Using a sharp knife, peel the oranges, taking care to remove all of the bitter white pith; working over a bowl, cut in between the membranes to release the sections.

2. 2

   Squeeze the membranes to get 1/4 cup of the orange juice.

3. 3

   Save the remaining orange juice for another use.

4. 4

   In a large bowl, whisk the orange juice and lemon juice with the olive oil; season with salt and pepper.

5. 5

   Add the orange sections, watercress, tomatoes, hearts of palm and olives and toss well.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.