Food & Cooking Recipes Salad Recipes Watercress and Orange Salad 3.9 (8) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 8 The peppery greens pair well with the sweet citrus in this salad. Ingredients 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 Directions 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. 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. Print