Watercress, Orange and Olive Salad
Recipe from
Vegetarian Times
30 minutes or fewer. This refreshing salad makes a lively accompaniment for just about any Mediterranean dish, including pizza.
Servings:
Serves 6
Ingredients
Vinaigrette
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1/8 cupfreshly squeezed orange juicesee savings
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1/8 cupred wine vinegarsee savings
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2shallots, finely choppedsee savings
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Salt and freshly ground black peppersee savings
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Pinch granulated sugarsee savings
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1/2 cupolive oilsee savings
Salad
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2bunches watercress or arugula, washed, stems trimmedsee savings
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3navel orangessee savings
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18whole kalamata olivessee savings
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3 tablespoonstoasted pine nutssee savings
Directions
1.
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.
2.
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 tablespoon vinaigrette, and arrange on watercress. Scatter with olives and pine nuts. Drizzle with remaining vinaigrette, and serve.
Nutrition information
Calories 270, Total Fat 24 g, Saturated Fat 3 g, Sodium 200 mg, Carbohydrate 13 g, Fiber 2 g, Protein 2 g, Sugars 7 g
Percent Daily Values are based on a 2,000 calorie diet
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