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Ingredientes
- 1/3 c. extra virgin olive oil
- 1/4 c. orange juice
- 3 Tbsp. white wine vinegar
- 1 x shallot chopped
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 bn watercress trimmed
- 1/2 sm red onion halved, and
- Â Â thinly sliced
- 4 med tangerines peel, white pith
- Â Â removed, fruit cut crosswise 1/3"-thick
- Â Â rounds, seeded
- 1/2 c. crumbled blue cheese - (generous) abt 2 ounce
Direcciones
- Whisk extra virgin olive oil, orange juice, white wine vinegar and chopped shallot in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.)
- Combine watercress and onion in large bowl. Toss with sufficient dressing to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle with blue cheese. Serve, passing remaining dressing separately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 6 servings | |
| Calories 155 | |
| Calories from Fat 135 | 87% |
| Total Fat 15.26g | 19% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 159mg | 7% |
| Potassium 67mg | 2% |
| Total Carbs 2.15g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.45g | 1% |
| Protein 2.58g | 4% |
