Orange, Watercress and Red Onion Salad
Servings: 4
Ingredients:
| 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% |
-
Dressing:
1 tsp (5 mL) grated orange rind
2 tbsp (25 mL) each orange juice and vegetable oil
1 tbsp (15 mL) white_wine_vinegar
1/4 tsp (2 mL) each granulated sugar and dijon mustard
Pinch salt and pepper
2 oranges
Half a bunch of watercress
2 tbsp (25 mL) thinly sliced red onion
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
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