Spicy Orange & Watercress Salad
- 5 oranges, cut into supremes (segments)
- 2 scallions, white and green parts sliced
- 2 Tbsp. fresh minced parsley
- 1 tsp. California Citrus Rub
- 2 Tbsp. olive oil
- 1 small bunch watercress
Place prepared supremes in a medium bowl, along with any extra juice from preparing the oranges. Add scallions, parsley, California Citrus Rub and olive oil and toss gently to combine. Add watercress to the bowl, toss again and serve.
Use as a salad bed for our Moroccan Grilled Scallops. Or omit the watercress and use as a refreshing and spicy side or topping for your favorite grilled seafood or chicken.