Orange, Watercress and Red Onion Salad Orange, Watercress and Red Onion Salad

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2005




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.

Nutritional facts Per serving: about

  • Sodium 14 mg
  • Protein 1 g
  • Calories 101.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 1.0
  • Folate 11.0
  • Calcium 4.0
  • Vitamin A 8.0
  • Vitamin C 75.0
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Orange, Watercress and Red Onion Salad