Watercress and Orange Salad
Published December 1, 1981
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 bunches watercress
1 orange, peeled and cut into wedges, about 1 ¼ cups
1 small red onion, peeled and cut into thin slices, about 1 ½ cups
2 teaspoons imported mustard, preferably Dijon
¼ teaspoon ground cumin
2 tablespoons red wine vinegar
¼ cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
7 grams carbs; 152 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 289 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off any tough stems from the bottoms of the watercress. Rinse the leaves and drain well. There should be about 10 cups of loosely packed leaves.
- Step 2
Put the leaves into a salad bowl. Add the orange wedges and onion rings.
- Step 3
Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt and pepper. Pour the sauce over the salad and toss well. Serve.
Private Notes
Comments
I’ve made this salad many times, exactly as written. While I cannot stomach cumin or cilantro, it works in this salad, as it does in chili. For those two things, I do use it. If you are having duck, or a rich, fatty meal, serve this afterwards to clear the palate. PERFETTO!
white wine vinegar and no mustard also great. made with scallops. made as stand alone salad by adding goat cheese and radishes.