WATERCRESS AND ORANGE SALAD
The peppery greens pair well with the sweet citrus in this salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
- Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
- In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.
Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 2 g
WATERCRESS & ORANGE SALAD
Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. -Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
SHREDDED DUCK, WATERCRESS & ORANGE SALAD
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
- Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.
Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.8 milligram of sodium
WATERCRESS AND ORANGE SALAD
Provided by Pierre Franey
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- Put the leaves into a salad bowl. Add the orange wedges and onion rings.
- 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.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 4 grams, TransFat 0 grams
ORANGE-WATERCRESS BREAD SALAD
A bread salad with a spicy twist!
Provided by Athena Reese
Categories Salad
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread bread cubes on a rimmed baking sheet and drizzle with 2 tablespoons olive oil.
- Bake in the preheated oven until bread is toasted but still chewy, about 8 minutes. Remove from the oven and let cool, about 10 minutes.
- While bread cools, heat a frying pan over medium heat. Toast almonds in the hot pan, stirring continuously, until golden, about 5 minutes. Remove from heat and set aside.
- Pour 1 tablespoon olive oil into the frying pan and heat over medium heat. Add shallot and cook and stir for 2 minutes. Transfer to a small bowl; whisk in 1/2 cup olive oil and red wine vinegar until blended for a vinaigrette. Season with salt and pepper.
- Toss toasted bread, watercress, almonds, and orange segments together in a large serving bowl. Add vinaigrette and toss to coat evenly. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 376 calories, Carbohydrate 23.5 g, Fat 29.4 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 3.9 g, Sodium 266 mg, Sugar 2.1 g
WATERCRESS, JíCAMA, AND ORANGE SALAD
Categories Salad Citrus Leafy Green No-Cook Quick & Easy Winter Anise Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
- Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
- Divide watercress among 8 plates. Top with orange salad and serve.
WATERCRESS, ORANGE AND RED ONION SALAD
Categories Salad Citrus Fruit Leafy Green Onion No-Cook Orange Spring Watercress Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.
WATERCRESS, ORANGE AND RED ONION SALAD
This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!
Provided by katie in the UP
Categories Citrus
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
- Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
- Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
- Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
- Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
- Divide among salad plates and serve.
Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9
STEAK, WATERCRESS, AND ORANGE SALAD
This tangy dinner salad gets heft from the meat and a little crunch from the cashews.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper. Set dressing aside.
- Season the steak generously on both sides with salt and pepper, and place in a shallow baking dish. Drizzle with 2 tablespoons dressing and turn to coat; leave remaining dressing in bowl. Let steak marinate 5 to 10 minutes.
- In a large nonstick skillet, cook the steak over medium-high heat until medium-rare, 5 to 8 minutes per side. Transfer to a plate, cover loosely, and let rest 10 minutes. Then transfer to a cutting board, and slice thinly, across the grain.
- Add watercress and orange slices to bowl with remaining dressing; toss to coat. Divide salad evenly among plates; top with steak slices, and sprinkle with cashews. Serve immediately.
Nutrition Facts : Calories 335 g, Fat 17 g, Fiber 3 g, Protein 29 g
WATERCRESS, ENDIVE AND ORANGE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
- To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
- Add the watercress, endive, orange slices and parsley and toss well. Serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams
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WATERCRESS-AND-ORANGE SALAD RECIPE | MYRECIPES
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Servings 8Calories 127 per serving
- In a small bowl, whisk together vinegar, mustard, salt and pepper. Whisk in oil in a steady stream, until emulsified. (Dressing may be made up to 1 week ahead; cover and refrigerate.)
- Using a small sharp knife, remove a thin slice from top and base of each orange. Set each fruit on its base and cut from top to bottom to remove both rind and white pith in thick strips. Working over a bowl, cut between membranes to release orange sections, removing seeds as you go. Reserve juice for another use.
- Combine oranges, watercress and radishes in a serving bowl. (Salad may be prepared up to 4 hours ahead; cover and refrigerate.) Toss salad with dressing just before serving.
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