Watercress, Jicama, and Orange Salad Recipe

Name: Watercress, Jicama, and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons orange juice; 1 tablespoon red wine vinegar; 1 tablespoon honey; 1/2 teaspoon crushed aniseed; 1/4 teaspoon cayenne pepper; 1/4 cup olive oil; 6 navel oranges; 4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds); 2 4-ounce jars sliced pimientos, drained; 1/4 cup chopped fresh cilantro; 2 large bunches watercress, thick stems trimmed

Servings: persons

2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon honey
1/2 teaspoon crushed aniseed
1/4 teaspoon cayenne pepper
1/4 cup olive oil
6 navel oranges
4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds)
2 4-ounce jars sliced pimientos, drained
1/4 cup chopped fresh cilantro
2 large bunches watercress, thick stems trimmed

1
Whisk first 5 ingredients in small bowl to blend.
2
Gradually whisk in oil.
3
Season with salt and pepper.
4
(Can be made 1 day ahead.
5
Cover and chill.
6
Rewhisk before using.)
7
Remove peel and white pith from oranges.
8
Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl.
9
Add jicama, pimientos, and cilantro.
10
Add dressing and toss to coat.
11
Season salad with salt and pepper.
12
Divide watercress among 8 plates.
13
Top with orange salad and serve.

222

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: 2 tablespoons orange juice, 1 tablespoon red wine vinegar, 1 tablespoon honey, 1/2 teaspoon crushed aniseed, and more.

Yes, Watercress, Jicama, and Orange 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.

Watercress, Jicama, and Orange Salad

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