Orange, Watercress and Olive Salad Recipe

Name: Orange, Watercress and Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oranges; 1 red onion; 12 black olives; 3 cups watercress leaves or 3 cups baby spinach leaves; ½ cup mint leaf; 1 tablespoon slivered almonds; 2 tablespoons extra virgin olive oil; 1 tablespoon white wine vinegar; ½ tablespoon honey; salt; pepper

Servings: persons

4 oranges
1 red onion
12 black olives
3 cups watercress leaves or 3 cups baby spinach leaves
½ cup mint leaf
1 tablespoon slivered almonds
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
½ tablespoon honey
salt
pepper

1
Cut a slice from the top and bottom of each orange, then stand it on end and cut down so that the peel and pith are removed.
2
Cut the oranges into 6 segments (or slices if you prefer).
3
Cut the onion into fine segments.
4
Gently brown the almonds and allow them to cool.
5
Halve the olives and remove the pips.
6
Mix the oil, vinegar honey, salt and pepper as a salad dressing.
7
Mix the orange, onion, watercress (or spinach) and mint leaves, and add the dressing.
8
Top with olives and almonds.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 oranges, 1 red onion, 12 black olives, 3 cups watercress leaves or 3 cups baby spinach leaves, and more.

Yes, Orange, Watercress and Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Orange, Watercress and Olive Salad

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