Best Cheshire Cheese Spinach Watercress Salad Recipes

SPINACH and WATERCRESS SALAD image

Provided by William Uncle Bill

Categories Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces fresh spinach
2 ounces fresh watercress
2 medium oranges
1 teaspoon orange zest (or more)
3 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Wash spinach and watercress and remove tough stems and discard.
Add spinach and watercress to a bowl and add 2 trays of ice cubes.
Place in refrigerator to chill for about 1/2 hour.
When chilled, discard ice cubes, drain.
Tear spinach into smaller bite size pieces.
Add spinach and watercress to a large bowl.
Finely grate zest from one orange.
Remove skins from both oranges and discard.
Slice oranges thinly across the grain and cut in half.
Remove and discard any seeds.
In a mixing bowl, whisk together olive oil, raspberry vinegar, Dijon mustard, sugar, salt and black pepper until incorporated.
Pour dressing mixture over spinach and watercress; toss well to coat.

Nutrition Facts : Calories 149.2, Fat 10.6, SaturatedFat 1.5, Sodium 239.7, Carbohydrate 12.6, Fiber 3.8, Sugar 7.6, Protein 3.7

Spinach and Watercress Salad with Lime Vinaigrette image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 7

1 bunch spinach, stems removed, washed and dried
2 bunches watercress, trimmed and washed
1 small red onion, julienned
1/2 cup olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates.

Simple Watercress Salad image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 5

2 tablespoons white-wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, tough stems trimmed, coarsely chopped (8 cups)