Watercress And Orange Salad Recipes

WATERCRESS, ORANGE AND RED ONION SALAD

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.

WATERCRESS, AVOCADO AND ORANGE SALAD

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

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.