Watercress, Endive and Orange Salad
- Total Time
- 10 minutes
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Ingredients
- 1bunch watercress, washed and drained
- 2endives
- 2teaspoons Dijon-style mustard
- 2tablespoons red-wine vinegar
- â…“cup olive or vegetable or corn oil
- Salt and freshly ground pepper to taste
- â…“cup chopped red onion
- 1medium-size orange, peeled and sectioned
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
196 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
- Step 2
To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
- Step 3
Add the watercress, endive, orange slices and parsley and toss well. Serve.
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