GRAPEFRUIT AND WATERCRESS SALAD
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Make dressing: In a large bowl, whisk together vinegar, sugar, and oil until combined.
- Peel and cut grapefruit into segments (reserve juice for another use). Add watercress, avocado, and grapefruit to bowl with dressing. Season with salt and pepper; toss gently to combine. Serve.
Nutrition Facts : Calories 156 g, Fat 10 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
WATERCRESS, PINK GRAPEFRUIT, AND WALNUT SALAD
Watercress gives a simple salad zest -- and an abundance of vitamin C.Segments of pink grapefruit supply additional vitamin C and also the cancer-fightingantioxidant lycopene. Chopped walnuts offer heart-healthy alpha-linolenic acid.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.
- Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.
Nutrition Facts : Calories 216 g, Fat 20 g, Fiber 2 g, Protein 4 g, Sodium 59 g
WATERCRESS AND CITRUS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.
GRAPEFRUIT AND WATERCRESS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 1 grapefruit with a paring knife. Cut out the segments and squeeze out the excess juice. Whisk 1 tablespoon of the juice with 1 tablespoon white balsamic vinegar and 1 teaspoon each dijon mustard and honey; slowly whisk in 1 tablespoon olive oil and season with salt and pepper. Combine 1 bunch trimmed watercress, 1 chopped endive and the grapefruit segments in a bowl; add the dressing and toss.
WATERCRESS, PINK GRAPEFRUIT, AND WALNUT SALAD
Steps:
- Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.
- Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 3/4 cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.
- Fit to eat recipe
- (Per serving)
- Calories: 216
- Fat: 20g
- Cholesterol: 0mg
- Carbohydrate: 8g
- Sodium: 59mg
- Protein: 4g
- Fiber: 2g
PINK GRAPEFRUIT, AVOCADO, AND WATERCRESS SALAD
Provided by Skye Gyngell
Categories Salad Citrus Fruit Pork Vegetable Appetizer Side Roast Grapefruit Ham Avocado Prosciutto Watercress Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Dressing:
- First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
- Salad:
- Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
- For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
- If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
- Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.
CRAB, GRAPEFRUIT AND WATERCRESS SALAD
The flavor of crab is always wonderful with grapefruit, avocado and watercress. The addition of a delicious poppy seed dressing makes this simple-to-prepare salad extra special! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds., Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.
Nutrition Facts : Calories 503 calories, Fat 35g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 816mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 5g fiber), Protein 20g protein.
FENNEL AND WATERCRESS SALAD
This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
- In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g
WATERCRESS SALAD WITH SHAVED BEETS, WALNUTS AND ROQUEFORT
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper. Place the watercress in a large bowl and toss with the dressing. Add the beets and walnuts. Divide among 4 plates and sprinkle with the Roquefort. Serve immediately.
WATERCRESS, SWEET PEAR, ROCKET, WALNUT AND PARMESAN SALAD
Heavenly fresh and so easy to prepare. The What a beautiful combination of flavours, simple and classy. Don't try to make this when you feel like it, make it when you can find perfect pears and watercress, remember only the freshest in season is best. For one person I normally use around half a pear 2 big handfuls of watercress and 2 big handfuls of rocket. Quantities can be adjusted easily. I love this salad with roasted meat
Provided by An_Net
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half and deseed. It doesn`t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated.
- Then place into the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear.
- Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper.
- Toss all this together and serve. Shave over some Parmesan or Pecorino, crumble your nuts over.
Nutrition Facts : Calories 655.6, Fat 53.7, SaturatedFat 9.9, Cholesterol 22, Sodium 410.1, Carbohydrate 35.3, Fiber 8.1, Sugar 18.9, Protein 16.6
WHOLE ROASTED CABBAGE WITH GRAPEFRUIT AND CAMPARI SALSA
This vegetable side dish from Francis Mallman features a whole roasted cabbage dressed with grapefruit, walnuts, and a Campari-tinged salsa.
Provided by Francis Mallmann
Time 2h
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the horno, or a home oven, to 350°F (180°C).
- Trim off any damaged outer leaves from the cabbage and trim the core end so it sits flat. With a sharp knife, cut a deep X into the core and put the cabbage in a very large pot with plenty of water to cover. Bring to a boil over high heat, and blanch for about 5 minutes. Drain and pat the cabbage dry.
- Pour the olive oil into a large deep cast-iron skillet or Dutch oven and roll the cabbage around in it until thoroughly coated. Cover the skillet or Dutch oven tightly with foil or a lid, place in the oven, and roast for about 30 minutes. At this point, check the cabbage for doneness by seeing how deeply you can pierce it with a long metal skewer or kitchen fork. This will give you an idea of how much more cooking time it needs. If the pot seems dry, add a little water.
- Baste the cabbage with more oil and return it to the oven, uncovered, to roast for 40 to 60 minutes (depending on the size of the cabbage), or until it can be easily pierced all the way through.
- Meanwhile, make the salsa. Using long-handled tongs and a pot holder, hold the grapefruit over a hot fire (or gas burner), rotating it occasionally, until the peel is spotted with char in patches, about 5 minutes. When the grapefruit is cool enough to handle, cut it into eighths and scrape the pulp and juice into a small bowl, discarding the seeds and membrane.
- Choose the two least-charred pieces of grapefruit peel and discard the rest. Set the peel down flat; with a small sharp knife, pare off all the bitter white pith, leaving only the zest. Finely chop the zest and set it aside.
- Toast the walnuts in a small pan for about 5 minutes, until crisped and fragrant. Combine the olive oil, Campari, rosemary, grapefruit pulp and juice, and half the grapefruit zest in a bowl and whisk to combine. Taste and add more grapefruit zest only if you think it needs it.
- To serve, set the cabbage on a carving board like you would a roast. Cut it in half through the core, lay the halves down flat, and carve them into wedges, keeping some core attached to each slice to hold them together. Spoon some salsa over the plated slices and serve the rest on the side.
ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE
You can make this kind of salad with almost any vegetable that won't wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower's mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.
Provided by Melissa Clark
Categories easy, weekday, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
- In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
- In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 34 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 574 milligrams, Sugar 3 grams
WATERCRESS, PEAR, BLUE CHEESE AND WALNUT SALAD
This is a wonderful way to enjoy pears when they are flavoursome yet still firm and crisp. A lovely summer lunch or starter, the kind that is satisfying in the way that you don't need dessert and something to take your time over.
Provided by robd16
Categories Pears
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Make the dressing by mixing everything together, seasoning with salt and pepper to taste.
- Mix the watercress and pear slices together and dress with the dressing.
- Arrange on 2 plates, distributing the pear evenly, embed the walnuts and crumble over the blue cheese.
- Relax.
Nutrition Facts : Calories 474.2, Fat 42.2, SaturatedFat 9.1, Cholesterol 18.6, Sodium 363.4, Carbohydrate 20.2, Fiber 4.3, Sugar 11.1, Protein 8.5
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- Cut off one end of the grapefruits and run a small serrated knife along the rind to remove it. Cut in between each of the membranes to remove the segments of fruit. Set the fruit in a colander to drain over a plate. Squeeze the remains of each grapefruit to get all of the juice out of it. Gather any juice that has drained from the segments, and put it all together in a small saucepan. There should be about a cup.
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