Broccoli, Orange, and Watercress Salad

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

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 28%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 15g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 130mg
  • Calcium: 88mg


  • 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)


  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.
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