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Grate 2 tablespoons rind from tangelos. Squeeze 1 tangelo to extract 3 tablespoons juice; discard tangelo. Combine tangelo rind, tangelo juice, basil, and the next 4 ingredients in a large bowl. Cover and let stand 2 hours. Peel and section remaining 4 tangelos; set aside. Stir tangelo juice mixture; add the watercress, and toss gently. Place 1 cup watercress mixture on each of 8 salad plates; arrange the tangelo sections and pomegranate seeds on top of the watercress mixture. Yield: 8 servings. Serving Ideas : Serve immediately. Recipe by: Cooking Light, Nov/Dec 1994, page 172 Posted to Digest eat-lf.v097.n305 by email@example.com on Dec 01, 1997
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