Watercress, Orange And Red Onion Salad – a delicious recipe with oranges, watercress, red onion, olive oil, red wine vinegar, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
3
Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
4
Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
5
Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
6
Divide among salad plates and serve.
583
kcal
Calories
63
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 oranges (I used Blood Oranges), 1 bunch watercress, 1/2 red onion, medium-sized, 2 1/2 fl oz extra virgin olive oil, and more.
Yes, Watercress, Orange And Red Onion 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.
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