Watercress And Red Onion Salad Recipes

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ENDIVE AND WATERCRESS SALAD WITH QUICK PICKLED RED ONIONS



Endive and Watercress Salad with Quick Pickled Red Onions image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 medium-size red onion, very thinly sliced (about 1 cup)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 large endives (about 2 cups)
2 small bunches of baby watercress, tough stems removed (about 4 cups)
1 tablespoon extra-virgin olive oil
2 ounces fresh goat cheese, crumbled

Steps:

  • In a small bowl, combine the onion, lemon juice, and a pinch of salt and pepper and set aside.
  • Meanwhile, chop the endives in a cross-hatched fashion, beginning at the base and working to the point. Place the endive and watercress in a large bowl. With a slotted spoon, transfer the onion to the bowl of greens. Whisk the oil in a steady stream into the lemon juice, pour over the greens, and toss, until coated well.
  • Divide the salad among 4 plates and crumble the goat cheese on top.

MELON AND WATERCRESS SALAD WITH PICKLED ONIONS



Melon and Watercress Salad with Pickled Onions image

Take your tastebuds on an adventure with this sophisticated salad. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 12

1/3 cup chopped red onion
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon grated lime peel
2 tablespoons lime juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 cups cut-up ripe cantaloupe
2 ripe plums, thinly sliced
1 bunch watercress, tough stems trimmed
2 tablespoons crumbled goat cheese or feta cheese
2 tablespoons sliced almonds or pumpkin seeds

Steps:

  • In salad bowl, stir together onion, honey, oil, lime peel, lime juice, pepper and salt with fork until combined.
  • Gently stir in cantaloupe, plums, watercress, cheese and almonds until coated with honey mixture. Serve immediately.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 15 g, TransFat 0 g

WATERCRESS AND ONION SALAD



Watercress and Onion Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 bunch watercress
2 bunches endive, about 6 ounces, well trimmed
1/2 cup coarsely chopped red onion
1 hard-cooked egg, coarsely chopped
2 tablespoons red-wine vinegar
1/4 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
  • Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
  • Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 1 gram

WATERCRESS AND RED ONION SALAD



Watercress and Red Onion Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 bunches watercress
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil
1/2 cup sliced red onion rings
1/4 cup finely chopped parsley

Steps:

  • Cut off and discard the tough stems of the watercress. Rinse and spin dry.
  • Place the vinegar in a salad bowl and add salt and pepper. Beat with a wire whisk while adding the oil. Add the watercress, onion rings and parsley and toss well to blend. Serve.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 1 gram

WATERCRESS, ORANGE AND RED ONION SALAD



Watercress, Orange and Red Onion Salad image

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

2 oranges (I used Blood Oranges)
1 bunch watercress
1/2 red onion, medium-sized
2 1/2 fl oz extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

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

WATERCRESS, ORANGE AND RED ONION SALAD



Watercress, Orange and Red Onion Salad image

Categories     Salad     Citrus     Fruit     Leafy Green     Onion     No-Cook     Orange     Spring     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 bunches watercress, stemmed
3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise
1/2 red onion, thinly sliced
1 tablespoon Sherry wine vinegar or red wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried marjoram
1/3 cup pine nuts

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.

CHOPPED RED ONION, HORSERADISH AND WATERCRESS SALAD



Chopped Red Onion, Horseradish and Watercress Salad image

This a very unusual salad created by Chef Malouf, who earned a coveted three-star rating from The New York Times for Manhattan's beloved Rainbow Room. Before opening Beacon, he also cooked at the Four Seasons, La Cote Basque, the St. Regis Hotel, La Cremaillere (Banksville, New York) and the Hudson River Club.

Provided by Food Network

Categories     appetizer

Time 12h15m

Yield 8 servings

Number Of Ingredients 9

2 bunches fresh watercress, washed, trimmed of thick stems, and roughly chopped to yield 2 cups
1 large ripe tomato, diced into 1/2-inch cubes
1/2 cup chopped fresh mint leaves
1 large red onion, thinly sliced
1/2 cup freshly grated horseradish or 1/4 cup prepared horseradish
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Coarse salt
Freshly ground black pepper

Steps:

  • Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.

WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE



Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 9

1 medium red onion, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon Dijon style mustard
2 teaspoons cracked black peppercorns
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Scant 1/2 cup extra virgin olive oil
2 tangerines, peel and pith removed and cut into segments
2 bunches watercress, coarse stems removed, washed and dried

Steps:

  • In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
  • In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
  • Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

WATERCRESS, CELERY, AND RED ONION SALAD



Watercress, Celery, and Red Onion Salad image

Categories     Salad     Leafy Green     Onion     No-Cook     Quick & Easy     Fall     Gourmet

Yield Serves 2 as a first course

Number Of Ingredients 8

4 small celery ribs, sliced thin diagonally
three 1/4-inch slices red onion
1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 2 cups)
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
8 Kalamata olives, pitted and chopped (about 1/4 cup)
1 tablespoon drained capers, chopped

Steps:

  • In a bowl soak celery and onion in ice and cold water 15 minutes and drain. Pat celery and onion dry and in a salad bowl toss with watercress.
  • In a small bowl whisk together vinegar and mustard and add oil in a slow stream, whisking until emulsified. Stir in olives and capers and season with salt and pepper.
  • Pour vinaigrette over salad and toss well.

WATERMELON, RED ONION, AND WATERCRESS SALAD



Watermelon, Red Onion, and Watercress Salad image

The peppery taste of the watercress makes a great balance with the watermelon. Add the onions and the pine nuts and it tastes even better by giving it an added dimension. I enjoyed this salad recently and thought I'd share it here. The best thing about this salad is that the watermelon fills you up and you don't feel hungry after. I'll be making this often especially now (June) and through late August when watermelons are at their best and available without breaking the bank.

Provided by ForeverMama

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
sea salt, to taste
freshly cracked black pepper, to taste
3 bunches watercress (trimming the watercress is optional, otherwise leave stems on)
3 -4 cups seeded watermelon, cubes
1 red onion, cut into think slices and separated into rings
4 tablespoons pine nuts, toasted
1/2 cup dried cranberries (optional)

Steps:

  • Refrigerate 6 salad plates or 1 large serving platter. Whisk the vinegar, oil, salt, and pepper together.
  • Toss the watercress in half of the dressing and the watermelon in the other half.
  • Divide the watercress evenly between the 6 chilled plates or platter. Place equal portions of melon in the center of the watercress. Top the salad(s) with the onion rings. Garnish with cracked pepper to taste and toasted pine nuts.

Nutrition Facts : Calories 188.7, Fat 17.5, SaturatedFat 2.2, Sodium 7, Carbohydrate 8.3, Fiber 0.9, Sugar 5.7, Protein 1.7

WATERCRESS, ONION, AND RADISH SALAD



Watercress, Onion, and Radish Salad image

This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 bunch of watercress
1 bunch of radishes
1/4 of a white onion
Vinegar (red-wine or one of your choice)
Extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

  • Break apart the watercress and add to a large bowl.
  • Clean and slice the radishes. Peel and chop the onion.
  • Drizzle vinegar (of your choice) and extra-virgin olive oil over the salad and season with salt and pepper.

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Top Asked Questions

How do you prepare Watercress for salad?
To prepare watercress for salad, you’ll first trim off the thick stems. You’ll be left with the leaves and tender stems, which is what you’ll use for the base of the salad. Wash the leaves and tender stems well and dry with a salad spinner or towel. Remove and discard any yellowed, wilty, or spoiled leaves.
What can I do with leftover watercress salad?
Here are some of our favorite ways to turn watercress salad into a main. Top with chicken. Grilled chicken breast, shredded chicken, rotisserie chicken, or even leftovers from the fridge are all fair game here. Top with sliced steak.
What does watercress taste like&how do you eat it?
Raw watercress has a distinct peppery taste, and can sometimes be a little spicy or bitter on its own. Usually the more mature a bunch of watercress, the more intense the flavor is likely to be. Here, a simple vinaigrette works to mellow the bite, as do the contrasting sweet and salty ingredients. Can You Eat Watercress Raw? Absolutely!

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