WATERCRESS AND ORANGE SALAD
The peppery greens pair well with the sweet citrus in this salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
- Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
- In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.
Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 2 g
WATERCRESS & ORANGE SALAD
Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. -Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WATERCRESS AND ORANGE SALAD
Provided by Pierre Franey
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off any tough stems from the bottoms of the watercress. Rinse the leaves and drain well. There should be about 10 cups of loosely packed leaves.
- Put the leaves into a salad bowl. Add the orange wedges and onion rings.
- Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt and pepper. Pour the sauce over the salad and toss well. Serve.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 4 grams, TransFat 0 grams
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
SHREDDED DUCK, WATERCRESS & ORANGE SALAD
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
- Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.
Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.8 milligram of sodium
WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD
Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.
Provided by Ligaya Mishan
Categories quick, weekday, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
- In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 1 gram
WATERCRESS, ORANGE AND RED ONION SALAD
This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!
Provided by katie in the UP
Categories Citrus
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
- Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
- Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
- Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
- Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
- Divide among salad plates and serve.
Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9
WATERCRESS, ENDIVE, AND ORANGE SALAD
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Using small sharp knife, cut peel and white pith from oranges. Cut oranges into 1 1/2-inch chunks. Set aside.
- Whisk vinegar and sugar in large bowl to blend. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper. Add watercress, endive, and oranges; toss to coat. Divide salad among 6 plates. Sprinkle with walnuts and serve.
WATERCRESS, ENDIVE AND ORANGE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
- To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
- Add the watercress, endive, orange slices and parsley and toss well. Serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams
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