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Shaved Carrots, Watercress, and Cashews with Orange Vinaigrette

This bright and juicy salad is perfect with any simple, roasted meat or fish dish.

  • Servings: 4

Photography: John Kernick

Source: Whole Living, April 2011


  • 2 tablespoons fresh orange juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 2 small carrots, peeled into ribbons
  • 1 bunch watercress, thick stems removed
  • 1 scallion, thinly sliced on bias
  • 2 clementines, peel and pith removed, fruit cut into segments
  • 1/3 cup salted cashews, halved


  1. Whisk orange juice, mustard, and honey in a small bowl. Whisk in olive oil until emulsified. Season with salt and pepper.

  2. Combine carrots, watercress, scallion, clementines, and cashews in a medium bowl. Toss with vinaigrette and adjust seasoning to taste.

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