ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Watercress and Orange Salad

Yield Makes 2 servings
Notes: For 4 servings, double the ingredients.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.