Watercress and Endive Salad with Orange Vinaigrette

3 cups watercress, washed with large stems removed
3 cups Endive, washed and sliced
1 cucumber, sliced
1 tomato, chopped
1 red onion, sliced
1/4 cup white wine vinegar
1/3 cup fresh orange juice
2/3 cup olive oil
1/2 tsp. dry mustard
1 tsp. dried tarragon
Salt and pepper to taste

Combine first 5 ingredients together in a large bowl and toss. Combine last six ingredients in a cruet and shake well. Pour dressing over salad and toss just before serving.

The Skinny: Use reduced sugar orange juice.

Shrimp Stir-Fry

1/4 cup olive oil
6 cloves garlic, minced
1 tsp. paprika
1 tsp. ground cumin
Juice from 1 orange
1 Tbsp. orange zest
1 Tbsp. lemon zest
3 pounds shrimp, peeled
Juice of 1 lemon
1/3 cup cilantro, finely chopped

Heat oil in a skillet, add garlic and stir-fry until garlic begins to turn brown; reduce heat. Add paprika, cumin, orange juice, orange and lemon zest and stir for 1 minute. Add shrimp and cook until shrimp turns pink. Sprinkle with lemon juice and cilantro and serve with hot rice or pasta.

The Skinny: Serve with steamed vegetables instead of rice or pasta.