Watercress, Orange and Olive Salad


30 minutes or fewer

This refreshing salad makes a lively accompaniment for just about any Mediterranean dish, including pizza.

  • 6Servings



  • 1/8 cup freshly squeezed orange juice
  • 1/8 cup red wine vinegar
  • 2 shallots, finely chopped
  • 1/2 cup olive oil


  • 2 bunches watercress or arugula, washed, stems trimmed
  • 3 navel oranges
  • 18 whole kalamata olives
  • 3 Tbs. toasted pine nuts


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.

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.

Nutrition Information

  • Calories: 270
  • Carbohydrate Content: 13 g
  • Fat Content: 24 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 200 mg
  • Sugar Content: 7 g