Watercress-Orange Salad With Blue Cheese

Southern Living
If you can't find watercress, one (10-ounce) package of prewashed baby spinach will be just as delicious. For milder onion flavor, rinse onion slices, pat dry, and then add to salad.
Makes 4 servings


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1 bunch watercress
2 navel oranges, peeled and sectioned
1/2 medium-size red onion, thinly sliced (about 1/4 cup sliced)
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon
1/2 (4-ounce) package crumbled blue cheese


Remove and discard tough stems from watercress. Place watercress, oranges, and onion in a large bowl.

Whisk together oil and next 6 ingredients. Drizzle over watercress mixture, and toss to coat. Sprinkle with blue cheese, and serve immediately.

Created date

March 2004