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Watercress, Arugula, and Citrus Salad

Yield 6 servings (serving size: 1 1/2 cups)
This course--well balanced in taste and texture--brightens the Hanukkah table and would be a welcome addition to any winter meal.

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

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

  2. 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.