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 firstname.lastname@example.org on Dec 01, 1997
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 57.8mg||2 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.3g|
|Protein 0.4g||1 %|
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Calories per serving: 20
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