Watercress, Endive and Orange Salad

Ingredients

• 1 bunch watercress, washed and drained
• 2 endives
• 2 teaspoons Dijon-style mustard
• 2 tablespoons red-wine vinegar
• ⅓ cup olive or vegetable or corn oil
• Salt and freshly ground pepper to taste
• ⅓ cup chopped red onion
• 1 medium-size orange, peeled and sectioned
• 2 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    48 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 115 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
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.
3. Add the watercress, endive, orange slices and parsley and toss well. Serve.

10 minutes