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Broccoli, Orange, and Watercress Salad

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 1/2 cups)
To save time, steam broccoli ahead; cover and chill. Section the oranges ahead, too.

Ingredients

  • Dressing:
  • 1/4 cup cider vinegar
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons sugar
  • 1 teaspoon honey mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • Salad:
  • 4 cups thinly sliced iceberg lettuce
  • 3 cups small broccoli florets, steamed
  • 3 cups trimmed watercress
  • 2 cups orange sections (about 4 oranges)

Nutrition Information

  • calories 88
  • caloriesfromfat 28 %
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 3.7 g
  • carbohydrate 15 g
  • fiber 4.3 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 130 mg
  • calcium 88 mg

How to Make It

  1. To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously.

  2. To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Add dressing; toss well to coat.