An understudy that steals the spotlight

Dear SOS: I would love to have the recipe for the jicama, watercress and orange salad from the Border Grill. It is wonderful.

Cathy Deets

Lancaster

Dear Cathy: This salad, from Mary Sue Milliken and Susan Feniger, is a nice change from the standard green version. When we tested it, our tasters could not stop raving about it. The best part -- it’s refreshingly simple and delicious. You’ll have enough dressing left over for another use, if you’d like.

Total time: 45 minutes

Servings: 6

Salad

6 cups watercress, tough stems removed

6 ounces jicama, cut into matchstick-size strips (about 2 cups)

3 oranges, peeled and broken into segments

1/2 cup coriander vinaigrette

Salt

Freshly ground pepper

1. Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss until the dressing evenly coats the watercress. Season with salt and pepper.

2. Divide among serving plates so that the oranges and jicama are visible throughout the salad and serve at once.

Coriander vinaigrette

2 tablespoons coriander seeds

1/2 cup extra-virgin olive oil

1/4 cup white wine vinegar

1/2 bunch cilantro, roughly chopped

1 tablespoon chopped shallot

1-2 teaspoons coarse salt

Freshly ground pepper to taste

1. Toast the coriander seeds in a dry skillet over low heat until fragrant, 2 to 3 minutes. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend until emulsified. (Makes about 3/4 cup.)

Each serving: 161 calories; 1,273 mg. sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 13 grams carbohydrates; 2 grams protein; 4 grams fiber.