Recipes for the South Beach Diet or Other Good Carb Diets

6 navel oranges
4 cups spinach, trimmed
1 ½ cups trimmed watercress
1 TB pine nuts
1/3 cup minced shallots (2-3 large shallots)
2 garlic cloves, minced
5 TB white balsamic vinegar
2 teaspoons sherry vinegar
ground pepper to taste

Recipe Directions
1. Peel oranges and remove the white pith. Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane w/ a sharp knife, discarding the seed, and set them aside. Squeeze remaining juice from membranes into bowl and reserve.
2. Combine spinach and watercress in a mixing bowl. Put the pine nuts in a small sauté pan and cook over medium heat for about 6 minutes, shaking the pan occasionally until nuts are golden brown. Transfer the pine nuts to a small bowl.
3. Puts the shallots, garlic, vinegars, and reserved orange juice in sauté pan. Bring to a boil over low heat. Stir in the pepper, then pour the dressing over the spinach and watercress. Toss to coat.
4. Arrange the mixture on salad mixture on salad plates, spoon orange segments on each, and garnish with pine nuts.

Filed under: Salads and Dressings, Phase 2