Watercress and Orange Salad

Notes: For 4 servings, double the ingredients.

Yield: Makes 2 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 70%
  • Protein: 3.6g
  • Fat: 13g
  • Saturated fat: 1.6g
  • Carbohydrate: 12g
  • Fiber: 4.1g
  • Sodium: 95mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 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.
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