Broccoli, Orange, and Watercress Salad

Broccoli, Orange, and Watercress Salad Recipe
Becky Luigart-Stayner
To save time, steam broccoli ahead; cover and chill. Section the oranges ahead, too.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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

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

Jean Kressy,

Cooking Light

January 2004
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