Name: Watercress, Orange and Red Onion Salad
Yield: Serves 4
Ingredients: 2 bunches watercress, stemmed; 3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise; 1/2 red onion, thinly sliced; 1 tablespoon Sherry wine vinegar or red wine vinegar; 3 tablespoons olive oil; 1/2 teaspoon dried marjoram; 1/3 cup pine nuts

Recipe information

Yield
Serves 4

Ingredients

2 bunches watercress, stemmed

3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise

1/2 red onion, thinly sliced

1 tablespoon Sherry wine vinegar or red wine vinegar

3 tablespoons olive oil

1/2 teaspoon dried marjoram

1/3 cup pine nuts

Preparation

Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.

TagsSalad Watercress Leafy Greens Vegetable Orange Citrus Fruit Red Onion Onion Root Vegetable Starter Dinner Lunch Gluten Free Dairy Free Vegan Vegetarian Easy Make Ahead No-Cook Bon Appétit

Recipe notes

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