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Watercress Orange And Red Onion Salad Recipe
|Watercress||2 Bunch (200 gm), stemmed|
|Oranges||3 , peel and white pith removed, quartered lengthwise, sliced crosswise|
|Red onion||1⁄2 , thinly sliced|
|Sherry wine/Red wine vinegar||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 983 Calories from Fat 667
% Daily Value*
Total Fat 77 g118.7%
Saturated Fat 8.6 g43%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 485.1 mg20.2%
Total Carbohydrates 73 g24.4%
Dietary Fiber 16.5 g66.1%
Sugars 50.5 g
Protein 15 g30.3%
Vitamin A 153.4% Vitamin C 510.7%
Calcium 51.6% Iron 31.3%
*Based on a 2000 Calorie diet
Place sherry wine vinegar in small bowl.
Gradually mix in olive oil.
Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.)
Pour dressing over salad and toss to coat thoroughly.
Sprinkle with pine nuts and serve.