2 1/2 c. diced celery
5 med. tomatoes, sliced
1/2 c. finely chopped watercress
1/2 c. whole black oil-cured olives or pitted black olives
3 tbsp. chopped fresh parsley
2 Belgian endive, separated into leaves

In large bowl, place celery, tomatoes, watercress, olives and parsley. Pour citrus dressing (recipe follows) over vegetable mixture. Toss lightly. Line a large salad bowl with endive leaves. Place salad in lined bowl. Makes 6 to 8 servings.