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Under 30 Minutes

Watercress and Orange Salad


The peppery greens pair well with the sweet citrus in this salad.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2008


  • 3 navel oranges
  • 2 tablespoons olive oil
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons Dijon mustard
  • Coarse salt and ground pepper
  • 4 bunches watercress (about 1 1/2 pounds total), thick ends removed


  1. Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.

  2. Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.

  3. In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.

Cook's Notes

To save time, this summer salad and dressing can be prepped up to a day ahead of time. Refrigerate them separately, and toss together when you're ready to serve.

Reviews Add a comment

  • annamariem895376
    28 JAN, 2016
    I often find that creating new recipes and eating new foods, helps with boredom so, I bought watercress but had no idea what to do with it. This recipe was exciting due to the simple list of ingredients. I used blood oranges and julienne-zested them for the dressing this helped create more juice and more color in the greens. I used blood orange infused EVOO from The Market District store, and added some spring greens (color). A cold roast beef sandwich was the perfect compliment to the Dijion.