Watercress and Orange Salad

21 Reviews
88% would make this recipe again

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Soaking : 30 min Preparation : 10 min
180 calories/serving


1 bunch watercress, rinsed and spin-dried 120 g
1/2 red onions, thinly sliced 80 g
1 oranges 180 g
2 tbsp extra virgin olive oil 30 mL
1 tbsp white vinegar 15 mL
1 tsp Dijon mustard 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 tsp pink peppercorns [optional] 1 g


  1. In a small bowl, soak the thinly sliced onion in water with few drops of vinegar for about 1/2 h. You can also leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Wash, rinse, and dry the orange, then remove the zest with a grater and put it in a small bowl. Pour in the oil, vinegar, and mustard, then whisk well until the vinaigrette is emulsified. Add salt and pepper and set aside.
  3. Rinse and spin-dry the watercress, then arrange the leaves on the serving plates. Drain and add the presoaked onion. Using a small sharp knife, cut off the peel and white pith from the orange(s), then cut between the membranes to separate the segments and place them on the plates. Drizzle the vinaigrette over the salad, garnish with the pink peppercorns (optional) then serve.

Nutrition Facts Table

per 1 serving (180 g)


% Daily Value




14 g

22 %

Saturated 1.9 g
+ Trans 0 g

10 %


0 mg


60 mg

2 %


12 g

4 %


2 g

8 %


8 g

Net Carbs

10 g


2 g

Vitamin A

55 %

Vitamin C

100 %


9 %


3 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Source of  :
Calcium, Folacin, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Fats 3

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21 Reviews (21 with rating only) 88% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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