Watercress, Fig, and Orange Salad
Ingredients
Method
- Rinse and spin-dry the watercress, then arrange the leaves on the serving plates.
- Peel the oranges with a sharp knife, removing all the white pith from the flesh and saving the juice, if any. Cut the oranges into 7 mm-thick rounds and arrange them on the individual plates, on top of the watercress.
- In a small bowl, mix the extra virgin olive oil, reserved orange juice, lemon juice, salt, and pepper. Whisk well using a fork until the vinaigrette is emulsified. Pour it over the plates. Garnish each plate with walnuts (optional) and chopped figs, then serve.
Nutrition Facts Table
per 1 serving (150g)
|
Amount % Daily Value |
|
Calories 180 |
|
Fat 12 g 18 % |
|
Saturated
1.6 g
8 % |
|
Cholesterol 0 mg |
|
Sodium 20 mg 1 % |
|
Carbohydrate 20 g 7 % |
|
Fibre 3 g 12 % |
|
Sugars 15 g |
|
Net Carbs 17 g |
|
Protein 2 g |
|
Vitamin A 45 % |
|
Vitamin C 105 % |
|
Calcium 10 % |
|
Iron 4 % |
Claims
This recipe is :- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Vitamin A, Vitamin C, Vitamin K
- Good source of :
- Potassium, Vitamin E
- Source of :
- Calcium, Copper, Fibre, Folacin, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6
- Low :
- Saturated Fat, Sodium
- Free :
- Added Sugar, Cholesterol, Trans Fat
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Fruits | 1 |
| Vegetables | 0 |
| Fats | 4 ½ |
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Members' Reviews
Herlinor
2014-01-31T14:28:37+00:00 january 31, 2014Do not like watercress.
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