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Watercress and Orange Salad Recipe
|Watercress||1 Bunch (100 gm)|
|Olive oil||4 Tablespoon|
|Wine vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 913 Calories from Fat 546
% Daily Value*
Total Fat 62 g95.1%
Saturated Fat 8.5 g42.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 439.8 mg18.3%
Total Carbohydrates 94 g31.2%
Dietary Fiber 19.7 g78.9%
Sugars 73.3 g
Protein 8 g15.9%
Vitamin A 99.8% Vitamin C 671.8%
Calcium 46.6% Iron 7.4%
*Based on a 2000 Calorie diet
Dry in a towel or in a wire salad basket.
Using a sharp serrated knife, cut the orange skins off very carefully so as to leave no traces of white pith.
Slice each orange into thin round slices, removing the pips.
Leave covered in a cool place.
Make a salad dressing with the 4 tablespoons of olive oil, the tablespoon of wine vinegar and the salt and pepper by shaking together all these ingredients in a screw-top jar.
Shortly before you are ready to serve, reform the watercress into a bunch and twist off the long stalks so as to leave the sprigs.
Arrange some of the watercress round the sides of a bowl or serving plate with the orange slices in the centre.
Scatter the remaining watercress over the oranges.
Sprinkle the dressing over both oranges and watercress and serve at once.