Watercress Pistachio And Orange Blossom Salad Recipes

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

Ingredients

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, 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

Ingredients

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 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

Ingredients

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

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