Orange Watercress Bread Salad Recipes

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WATERCRESS, AVOCADO AND ORANGE SALAD



Watercress, Avocado and Orange Salad image

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.

WATERCRESS AND ORANGE SALAD



Watercress and Orange Salad image

Provided by Pierre Franey

Categories     dinner, easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 bunches watercress
1 orange, peeled and cut into wedges, about 1 1/4 cups
1 small red onion, peeled and cut into thin slices, about 1 1/2 cups
2 teaspoons imported mustard, preferably Dijon
1/4 teaspoon ground cumin
2 tablespoons red wine vinegar
1/4 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste

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

WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD



Watercress, Pistachio and Orange-Blossom Salad image

Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.

Provided by Ligaya Mishan

Categories     quick, weekday, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons olive oil
1 1/2 tablespoons lemon juice, more to taste
1 teaspoon orange-blossom water
Salt
black pepper to taste
3 1/2 cups watercress, thick stalks removed
Scant 1 cup basil leaves
1 1/2 cups cilantro leaves
1/4 cup dill
1/4 cup tarragon leaves
1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushed

Steps:

  • Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
  • In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 1 gram

WATERCRESS, ENDIVE, AND ORANGE SALAD



Watercress, Endive, and Orange Salad image

Yield Makes 6 servings

Number Of Ingredients 7

2 oranges
1 1/2 tablespoons Sherry wine vinegar
Pinch of sugar
5 tablespoons extra-virgin olive oil
1 bunch watercress, thick stems trimmed
3 large heads of Belgian endive, trimmed, thinly sliced crosswise
1/2 cup walnuts, chopped

Steps:

  • Using small sharp knife, cut peel and white pith from oranges. Cut oranges into 1 1/2-inch chunks. Set aside.
  • Whisk vinegar and sugar in large bowl to blend. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper. Add watercress, endive, and oranges; toss to coat. Divide salad among 6 plates. Sprinkle with walnuts and serve.

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

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