Watercress Endive Salad With Blood Oranges And Pomegranates

1. 1

   With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.

2. 2

   Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.

3. 3

   Note: Nutritional analysis is per serving, with vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.