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Watercress Salad with Manchego and Orange
- 1 navel orange
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 2 bunches watercress (about 5 ounces each) thick ends trimmed
- 1/4 cup slivered almonds toasted
- 2 ounces Manchego cheese cut into 8 wedges
Directions:View on PBS Food
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