Watercress, Broccoli And Orange Salad
Published April 23, 1994
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
2 bunches watercress
1 bunch broccoli
1 orange, peeled, pith pared, flesh cut into ½-inch pieces
FOR THE DRESSING
1 clove garlic, crushed
1 teaspoon soy sauce
1 to 2 tablespoons balsamic vinegar
¼ cup fresh orange juice
¼ to ⅓ cup sesame oil
2 tablespoons toasted sesame seeds
Coarse salt and freshly ground peppr to taste
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 169 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 4 grams fiber; 432 milligrams sodium; 5 grams protein; 5 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 the stalks from the watercress. Wash and dry the leaves. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
- Step 2
Place the broccoli and watercress in a salad bowl along with the pieces of orange.
- Step 3
Combine the remaining ingredients. Mix well, remove the garlic clove and pour the dressing over the watercress.
Private Notes
Comments
Make sure to use the dark sesame oil. It will impart a deeper flavor to this salad.