Options

Format:
Include:
PRINT
See more
Watercress and Orange Salad

Watercress and Orange Salad

Notes: For 4 servings, double the ingredients.

Sunset NOVEMBER 2003

  • Yield: Makes 2 servings

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. 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.

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
advertisement

Go to full version of

Watercress and Orange Salad recipe

advertisement