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Garden Cress With Oranges

Arrange individual nests of Garden Cress on six chilled salad plates. Cut eight oranges in halves, remove the pulp, discarding veins and sections. Leave the pulp in the original shape as taken from the sections; divide the pulp evenly between the six nests. Serve with French Dressing and sprinkle each portion with paprika and a few grains cayenne. Omit the garlic when using fruit.