Watercress Melon And Almond Salad Recipes

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WATERCRESS SALAD WITH DRIED FRUIT AND ALMONDS



Watercress Salad with Dried Fruit and Almonds image

Provided by Tyler Florence

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 bunches watercress, hand-torn
1 cup almonds, toasted
1/4 cup dried cranberries

Steps:

  • Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries.

Nutrition Facts : Calories 330 calorie, Fat 28 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 142 milligrams, Protein 9 grams, Sugar 6 grams

WATERCRESS, MELON AND ALMOND SALAD



Watercress, Melon and Almond Salad image

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger
1/4 cup vegetable oil
2 large bunches watercress (about 10 ounces total), tough ends trimmed, sprigs torn in half
2 1/2 cups 1/2-inch pieces watermelon
2 1/2 cups 1/2-inch pieces cantaloupe
1/3 cup sliced almonds, toasted

Steps:

  • Whisk lime juice, sugar, and ginger in large bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper. Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates. Sprinkle with sliced almonds and serve immediately.

WATERCRESS, MELON AND ALMOND SALAD



Watercress, Melon and Almond Salad image

A simple although strong and peppery summer salad with you guessed correctly- no mayo!! I have for this recipe also substituted other melons in season, including casaba and honeydew. From Bon Appetit Magazine August 1996.

Provided by COOKGIRl

Categories     Melons

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons fresh lime juice
1 teaspoon honey or 1 teaspoon sugar
1 teaspoon minced fresh ginger, NOT dried
1/4 cup vegetable oil (or a combination of the two oils) or 1/4 cup almond oil (or a combination of the two oils)
salt or fresh ground pepper
2 bunches watercress, watercress sprigs torn in half (about 10 ounces)
2 1/2 cups watermelon, cubed (or use melon baller to shape remove seeds)
2 1/2 cups cantaloupes, cubed (or use melon baller to shape the cantaloupes, if desired)
1/3 cup sliced almonds (if using hazelnuts, substitute hazelnut oil for the almond oil) or 1/3 cup hazelnuts, toasted (if using hazelnuts, substitute hazelnut oil for the almond oil)

Steps:

  • Whisk lime juice, sugar or honey and ginger in large bowl to blend. Gradually whisk in oil. Season the salad dressing with freshly ground pepper and salt.
  • Add the watercress, watermelon, and cantaloupe to dressing and toss to coat.
  • Transfer salad mixture to individual plates or serving bowl. Sprinkle with sliced almonds and serve.
  • Salad can also be chilled for 1 hour prior to serving.

Nutrition Facts : Calories 240.6, Fat 17.9, SaturatedFat 2.1, Sodium 24.2, Carbohydrate 20.3, Fiber 2.4, Sugar 16.6, Protein 3.5

WATERCRESS, STRAWBERRY AND ALMOND SALAD WITH BALSAMIC HONEY VINAIGRETTE



Watercress, Strawberry and Almond Salad with Balsamic Honey Vinaigrette image

Provided by Food Network

Number Of Ingredients 7

4 cups trimmed watercress
1 cup sliced strawberries
1/2 cup sliced almonds, roasted
4 shallots, sliced thinly, or 1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/3 cup olive oil

Steps:

  • Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.;

WATERMELON AND WATERCRESS SALAD WITH GINGER



Watermelon and Watercress Salad with Ginger image

Categories     Salad     Fruit     Ginger     Leafy Green     Appetizer     No-Cook     Fourth of July     Quick & Easy     Lunch     Watermelon     Summer     Healthy     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons rice vinegar
1 1/2 tablespoons vegetable oil
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons grated lime peel
1 garlic clove, minced
2 cups 1/2-inch pieces peeled seedless watermelon
1 large bunch watercress, thick stems trimmed (about 2 cups packed)
1 cup 1/2-inch pieces peeled seeded cucumber (about 1/2 large)
4 green onions, thinly sliced diagonally
1/4 cup chopped fresh cilantro

Steps:

  • Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.

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