ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Broccoli, Orange, and Watercress Salad

Yield 2 servings

Ingredients

  • 2 medium oranges
  • 1 teaspoon vegetable oil
  • 1 teaspoon prepared horseradish
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • Dash of pepper
  • 2 cups small broccoli florets
  • 1/4 cup thinly sliced red onion, separated into rings
  • 2 cups trimmed watercress

Nutrition Information

  • calories 121
  • caloriesfromfat 29 %
  • fat 3.9 g
  • satfat 0.7 g
  • monofat 1.1 g
  • polyfat 1.8 g
  • protein 4.5 g
  • carbohydrate 20.9 g
  • fiber 7.8 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 181 mg
  • calcium 124 mg

How to Make It

  1. Peel and section oranges over a large bowl, and squeeze membranes to extract juice. Set orange sections aside, and reserve 1 tablespoon juice. Discard orange membranes.

  2. Add the oil and the next 4 ingredients (oil through pepper) to reserved orange juice. Stir well; set aside.

  3. Steam the broccoli, covered, 1 1/2 minutes or until crisp-tender. Rinse broccoli under cold water; drain well.

  4. Add the broccoli, orange sections, onion, and watercress to the orange juice mixture, and toss well. Divide the salad evenly between 2 plates.