nutritional information

Per SERVING:

  • Calories: 270
  • Protein: 2 g
  • Total Fat: 24 g
  • Saturated Fat: 3 g
  • Carbohydrates: 13 g
  • Sodium: 200 mg
  • Fiber: 2 g
  • Sugar: 7 g
Vegan

Watercress, Orange and Olive Salad

Watercress, Orange and Olive Salad

Serves 6

30 minutes or fewer

30 minutes or fewer   This refreshing salad makes a lively accompaniment for just about any Mediterranean dish, including pizza.
Vinaigrette
  • ⅛ cup freshly squeezed orange juice
  • ⅛ cup red wine vinegar
  • 2 shallots, finely chopped
  • Salt and freshly ground black pepper
  • Pinch granulated sugar
  • ½ cup olive oil
Salad
  • 2 bunches watercress or arugula, washed, stems trimmed
  • 3 navel oranges
  • 18 whole kalamata olives
  • 3 Tbs. toasted pine nuts
  1. To make Vinaigrette: Whisk together orange juice and vinegar. Stir in shallots, salt, pepper and sugar. Let stand 15 minutes. Whisk in oil; set aside.
  2. To make Salad: Toss watercress with about 1?2 cup vinaigrette, and arrange on 6 plates. Peel oranges, and remove all pith. Cut between segments, removing membranes. Toss segments with 1 Tbs. vinaigrette, and arrange on watercress. Scatter with olives and pine nuts. Drizzle with remaining vinaigrette, and serve.
March 2005

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