WATERCRESS AND CITRUS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.
CITRUS AND WATERCRESS SALAD
Provided by Food Network
Number Of Ingredients 11
Steps:
- Wash the greens well and discard any tough stems. Tear into bite size pieces.
- Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Place the grapefruit and orange supremes in another bowl, reserving the juice. Add onion to bowl with supremes and mix.
- In a small bowl, whisk together the chipotle chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.
- To serve, pour dressing over fruit, add greens and toss lightly. Arrange on a platter or among 4 salad plates and garnish with avocado slices.
SPRING SALAD WITH WATERCRESS DRESSING
Savour all the flavours of an Italian spring with this salad with a British twist
Provided by Maxine Clark
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
- For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.
Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.57 milligram of sodium
WATERMELON AND CITRUS SALAD
Categories Salad Orange Watermelon Mint Summer Watercress Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually add oil and whisk until well blended. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Divide watercress among 6 plates. Top watercress on each plate with watermelon, orange rounds, onion slices and mint, dividing equally. Drizzle salads with dressing and serve.
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