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Under 30 Minutes

Watercress and Orange Salad

To save time, this summery 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.

  • Prep:
  • Total Time:
  • Servings: 8
Watercress and Orange Salad

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 Note

The dressing can be made up to 1 day ahead. To store, refrigerate dressing and oranges separately.

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