Watercress Salad With Manchego And Orange Recipes

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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

WATERCRESS SALAD WITH MANCHEGO AND ORANGE



Watercress Salad with Manchego and Orange image

The peppery taste of the watercress is offset by the sweetness of the oranges and creaminess of the cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1 navel orange
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
2 bunches watercress (about 5 ounces each), thick ends trimmed
1/4 cup slivered almonds, toasted
2 ounces Manchego cheese, cut into 8 wedges

Steps:

  • Using a sharp knife, cut off top and bottom of orange and slice away peel. Working over a medium bowl, cut out orange segments. Squeeze 2 teaspoons juice from membranes into a large bowl. Whisk in vinegar and oil; season with salt and pepper. Add watercress, orange segments, and almonds and toss to combine. Serve with cheese.

Nutrition Facts : Calories 142 g, Fat 10 g, Fiber 1 g, Protein 6 g

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