RECIPE OF THE MONTH - JANUARY 2009

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WATERCRESS & CITRUS SALAD
(Print this recipe)

Courtesy Guy Fieri

2 cups watercress, large stems removed
2 medium oranges (peeled and cut into segments)
1 cup jicama, fine julienne
1 small red onion, sliced thin
1 ⁄ 2 teaspoon kosher salt

(Honey and Lime Vinaigrette, recipe follows)
In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1 ⁄ 2 cup of Honey and Lime Vinaigrette. Toss well to combine. Divide the salad equally between 4 salad plates.

Honey and Lime Vinaigrette
1 Tablespoon honey
2 Tablespoon lime juice
3 ounces olive oil
In a small bowl, whisk honey and lime juice together. Continue to whisk while slowly drizzling olive oil until all of the oil is incorporated.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
Inactive Prep Time: 0 minutes
Ease of preparation: easy

Try my FEBRUARY 2009 recipe Halibut Veracruz.