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.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 32%
  • Fat: 5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.9g
  • Carbohydrate: 25.2g
  • Fiber: 7.5g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 220mg
  • Calcium: 95mg


  • 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


  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.
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