Watercress-and-Orange Salad

Recipe from All You

More From Allyou

Nutritional Information

Amount per serving
  • Calories: 127
  • Fat: 11g
  • Saturated fat: 2g
  • Protein: 2g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Cholesterol: 0mg
  • Sodium: 188mg


  • 3 tablespoons red wine vinegar
  • 1 tablespoon whole-grain mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 naval oranges
  • 4 small bunches watercress, tough stems discarded
  • 6 large radishes, thinly sliced


  1. In a small bowl, whisk together vinegar, mustard, salt and pepper. Whisk in oil in a steady stream, until emulsified. (Dressing may be made up to 1 week ahead; cover and refrigerate.)
  2. Using a small sharp knife, remove a thin slice from top and base of each orange. Set each fruit on its base and cut from top to bottom to remove both rind and white pith in thick strips. Working over a bowl, cut between membranes to release orange sections, removing seeds as you go. Reserve juice for another use.
  3. Combine oranges, watercress and radishes in a serving bowl. (Salad may be prepared up to 4 hours ahead; cover and refrigerate.) Toss salad with dressing just before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Watercress-and-Orange Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy