Watercress and Orange Salad

Prep Time:
15 mins
Total Time:
15 mins

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


  • 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 ½ 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.

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