Watercress and Orange Salad

Notes: For 4 servings, double the ingredients.


Makes 2 servings

Recipe from


Nutritional Information

Calories 166
Caloriesfromfat 70 %
Protein 3.6 g
Fat 13 g
Satfat 1.6 g
Carbohydrate 12 g
Fiber 4.1 g
Sodium 95 mg
Cholesterol 0.0 mg


1 orange (8 oz.)
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 quart bite-size pieces tender watercress sprigs (3 oz.), rinsed and crisped
2 tablespoons chopped roasted, salted almonds
Salt and pepper


1. With a small, sharp knife, cut ends off orange, deep enough to reveal flesh. Set orange on one cut end on a board. Following its curve with the knife, slice off peel and white pith, down to orange flesh. Holding orange over a strainer set over a small bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into strainer. Squeeze juice from membranes into bowl; discard membranes.

2. In a large bowl, whisk together olive oil, lemon juice, and 1 tablespoon of the orange juice; reserve remaining juice for another use. Add watercress, orange segments, and almonds. Mix gently. Add salt and pepper to taste and mix again. Mound on plates.


November 2003
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