Watercress, Arugula, and Citrus Salad

This course--well balanced in taste and texture--brightens the Hanukkah table and would be a welcome addition to any winter meal.


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

Recipe from

Cooking Light

Nutritional Information

Calories 139
Caloriesfromfat 32 %
Fat 5 g
Satfat 0.6 g
Monofat 3.4 g
Polyfat 0.8 g
Protein 2.9 g
Carbohydrate 25.2 g
Fiber 7.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 220 mg
Calcium 95 mg


1 tablespoon finely chopped shallots
3 tablespoons fresh lemon juice
1 1/2 tablespoons extravirgin olive oil
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon whole-grain Dijon mustard
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 cup grapefruit sections (about 2 grapefruit)
1 cup orange sections (about 2 oranges)
1/3 cup clementine sections (about 2 clementines)
4 cups trimmed watercress (about 2 bunches)
3 cups trimmed arugula
3 tablespoons sliced almonds, toasted


To prepare dressing, combine first 8 ingredients in a small bowl; stir well with a whisk.

To prepare salad, combine half of dressing mixture, grapefruit, orange, and clementine in a large bowl; toss gently to coat. Arrange grapefruit mixture in a single layer on a platter. Combine remaining dressing, watercress, and arugula in a large bowl; toss gently to coat. Top orange mixture with watercress mixture; sprinkle with toasted sliced almonds.

Lisë Stern,

Cooking Light

December 2007