Salad -- Watercress and Endive Salad with Orange Vinaigrette
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3 cups watercress, washed with large stems removed
3 cups Endive, washed and sliced
1 cucumber, sliced
1 tomato, chopped
1 red onion, sliced
One quarter cup white wine vinegar
One third cup fresh orange juice
Two thirds cup olive oil
One half tsp. dry mustard
1 tsp. dried tarragon
Salt and pepper to taste
Combine first 5 ingredients together in a large bowl and toss. Combine last six ingredients in a cruet and shake well. Pour dressing over salad and toss just before serving.
The Skinny: Use reduced sugar orange juice.
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