Broccoli, Orange, and Watercress Salad

2 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
6 servings (serving size: 1 1/2 cups)
Jean Kressy
January 2004
RECIPE BY Cooking Light

To save time, steam broccoli ahead; cover and chill. Section the oranges ahead, too.

Ingredients

  • Dressing:
  • 1/4 cup cider vinegar
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons sugar
  • 1 teaspoon honey mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • Salad:
  • 4 cups thinly sliced iceberg lettuce
  • 3 cups small broccoli florets, steamed
  • 3 cups trimmed watercress
  • 2 cups orange sections (about 4 oranges)

Nutritional Information

  • Calories 88
  • Caloriesfromfat 28%
  • Fat 2.8g
  • Satfat 0.4g
  • Monofat 1.8g
  • Polyfat 0.5g
  • Protein 3.7g
  • Carbohydrate 15g
  • Fiber 4.3g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 130mg
  • Calcium 88mg

How to Make It

Step 1

To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously.

Step 2

To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Add dressing; toss well to coat.

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