Ingredients
- 10 cups watercress
- 4 cups thinly sliced Belgian endive
- 3 medium navel oranges, peeled and sliced
- 1 medium cucumber, halved and thinly sliced
- 10 slices red onion, separated into rings
- DRESSING:
- 2/3 cup canola oil
- 1/4 cup lemon juice
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 4 teaspoons Dijon mustard
- 2 teaspoons ground ginger
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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