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.
- 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
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.
Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.