Best Spinach Watercress Salad Recipes

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SPINACH & WATERCRESS SALAD



Spinach & watercress salad image

Superhealthy and good source of vitamin C

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Side dish, Starter, Supper, Vegetable

Time 5m

Number Of Ingredients 5

2 tbsp extra-virgin olive oil
squeeze lemon juice
1 large bunch watercress , stalks trimmed
100g bag baby spinach leaves, washed
1 small red onion , finely sliced

Steps:

  • Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.

Nutrition Facts : Calories 66 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium

SPINACH AND WATERCRESS SALAD WITH LIME VINAIGRETTE



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.

SPINACH AND WATERCRESS SALAD



SPINACH and WATERCRESS SALAD image

Make and share this SPINACH and WATERCRESS SALAD recipe from Food.com.

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

CHESHIRE CHEESE, SPINACH & WATERCRESS SALAD



Cheshire cheese, spinach & watercress salad image

This salad has everything- calcium, protein and Vitamin C for a healthy diet, plus colour, crunch and flavour for a healthy appetite.

Provided by Good Food team

Categories     Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 9

4 tbsp olive oil
2 tsp wholegrain mustard
1large red onion , very finely sliced
4 oranges
175g baby spinach
85g bag of watercress
225g Cheshire cheese or Wensleydale cheese, cut into chunks
100g blanched almond , split in half
crusty bread , to serve

Steps:

  • Mix the oil and mustard in a large salad bowl with salt and black pepper to taste. Add the red onion, stir well and allow to marinate while you prepare the oranges. The onion will soften and release a rosy colour into the dressing.
  • Peel the oranges using a serrated knife and removing all the pith. Do this over the salad bowl so you catch all the juice. Segment the oranges with the knife to remove all the membrane, adding the segments to the bowl with the juice as you go.
  • Toss the spinach, watercress and chunks of cheese with the oranges and dressing until they're all evenly coated.
  • Now dry fry the almonds in a heavy frying pan, stirring them frequently until they begin to toast lightly. Tip the nuts on to the salad while they're still hot and serve immediately, with crusty bread to mop up the juices.

Nutrition Facts : Calories 560 calories, Fat 44 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

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