Watercress and Orange Salad

1 Reviews
100% would make this recipe again

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Preparation : 10 min
160 calories/serving
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Ingredients

1 bunch watercress, rinsed and spin-dried 120 g
1 oranges 180 g
2 tbsp extra virgin olive oil 30 mL
1 tbsp white vinegar 15 mL
1 tsp Dijon mustard 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 tsp pink peppercorns [optional] 1 g

Method

  1. Wash, rinse, and dry the orange, then remove the zest with a grater and put it in a small bowl. Pour in the oil, vinegar, and mustard, then whisk well until the vinaigrette is emulsified. Add salt and pepper and set aside.
  2. Rinse and spin-dry the watercress, then arrange the leaves on the serving plates. Using a small sharp knife, cut off the peel and white pith from the orange(s), then cut between the membranes to separate the segments and place them on the plates. Drizzle the vinaigrette over the salad, garnish with the pink peppercorns (optional) then serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

160

Fat

14 g

22 %

Saturated 1.9 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

60 mg

2 %

Carbohydrate

9 g

3 %

Fibre

2 g

6 %

Sugars

6 g

Net Carbs

7 g

Protein

2 g

Vitamin A

55 %

Vitamin C

96 %

Calcium

9 %

Iron

2 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E, Vitamin K
Source of  :
Calcium, Folacin, Magnesium, Manganese, Potassium, Vitamin B1, Vitamin B2, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 0
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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