Ingredients
- 2 bunches watercress
- 1 orange, peeled and cut into wedges, about 1 1/4 cups
- 1 small red onion, peeled and cut into thin slices, about 1 1/2 cups
- 2 teaspoons imported mustard, preferably Dijon
- ¼ teaspoon ground cumin
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- Salt to taste, if desired
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
189 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 2 grams protein; 52 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim off any tough stems from the bottoms of the watercress. Rinse the leaves and drain well. There should be about 10 cups of loosely packed leaves.
- Put the leaves into a salad bowl. Add the orange wedges and onion rings.
- Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt and pepper. Pour the sauce over the salad and toss well. Serve.
15 minutes
Dining and Cooking