Watercress Salad

Watercress Salad
Servings: 8 Prep 20 mins Cook 17 mins


Blood Orange Vinaigrette:
  • 2 cups blood orange juice or regular orange juice
  • 1/4 cup rice-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 bunches watercress, rinsed and tough stems trimmed
  • 4 navel oranges, peeled and cut into segments
  • 1/2 small red onion, thinly sliced and separated into rings
  • Snipped fresh chives, for garnish

Make It


1. Boil juice in small saucepan until reduced to 2/3 cup. Whirl together juice and vinegar in blender. With blender on, slowly pour in oil; blend until thoroughly incorporated. Blend in salt and pepper.


2. Combine watercress, half the orange segments and half the onion rings in large bowl with just enough vinaigrette to coat. Divide watercress among 8 chilled plates. Top with orange segments and onion rings. Drizzle vinaigrette around each salad. Garnish with chives. Makes 8 servings.