Orange, Watercress and Red Onion Salad
11 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 101 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 14 mg |
| %RDI: | - |
| calcium | 4 |
| iron | 1 |
| vit A | 8 |
| vit C | 75 |
| folate | 11 |
Ingredients
- Dressing:
- 1 tsp grated orange rind
- 2 tbsp orange juice
- 2 tbsp vegetable oil
- 1 tbsp white wine vinegar
- 1/4 tsp granulated sugar
- 1/4 tsp Dijon mustard
- 1 Pinch each salt and pepper
- 2 oranges
- 1 half bunch watercress
- 2 tbsp thinly sliced red onions
Preparation
Dressing: In small bowl, whisk together orange rind, orange juice, vegetable oil, vinegar, sugar, mustard, salt and pepper. (Make-ahead: Cover and refrigerate dressing up to 24 hours.)
With sharp knife, cut peel and pith off oranges; cut oranges crosswise into slices. Remove tough stems from watercress; arrange on 4 plates. Top each with orange slices and red onion. Drizzle with dressing.
With sharp knife, cut peel and pith off oranges; cut oranges crosswise into slices. Remove tough stems from watercress; arrange on 4 plates. Top each with orange slices and red onion. Drizzle with dressing.
Source : Canadian Living Magazine: March 2005
- Keywords : Condiments/sauces; Salad; Watercress; Red onions;
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