Best Watercress Orange And Red Onion Salad Recipes

Watercress, Orange and Red Onion Salad image

Provided by katie in the UP

Categories Citrus

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 oranges (I used Blood Oranges)
1 bunch watercress
1/2 red onion, medium-sized
2 1/2 fl oz extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Steps:

Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
Divide among salad plates and serve.

Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9

Watercress, Orange and Red Onion Salad image

Yield Serves 4

Number Of Ingredients 7

2 bunches watercress, stemmed
3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise
1/2 red onion, thinly sliced
1 tablespoon Sherry wine vinegar or red wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried marjoram
1/3 cup pine nuts

Steps:

Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. 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.