WATERCRESS AND ORANGE SALAD

Watercress and Orange Salad image

Provided by Pierre Franey

Categories dinner, easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 bunches watercress
1 orange, peeled and cut into wedges, about 1 1/4 cups
1 small red onion, peeled and cut into thin slices, about 1 1/2 cups
2 teaspoons imported mustard, preferably Dijon
1/4 teaspoon ground cumin
2 tablespoons red wine vinegar
1/4 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Trim off any tough stems from the bottoms of the watercress. Rinse the leaves and drain well. There should be about 10 cups of loosely packed leaves.
Put the leaves into a salad bowl. Add the orange wedges and onion rings.
Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt and pepper. Pour the sauce over the salad and toss well. Serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 4 grams, TransFat 0 grams