Directions:
- Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
- Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
- Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
- Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
- Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
- Divide among salad plates and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.53 Kcal (869 kJ) | ||
| Calories from fat | 166.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.51g | 28% | |
|---|---|---|---|
| Sodium | 293.06mg | 12% | |
| Potassium | 167.74mg | 4% | |
| Total Carbs | 10.53g | 4% | |
| Sugars | 7g | 28% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 37mg | 62% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 172.06 Kcal (720 kJ) | ||
| Calories from fat | 138.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 28% | |
|---|---|---|---|
| Sodium | 242.98mg | 12% | |
| Potassium | 139.07mg | 4% | |
| Total Carbs | 8.73g | 4% | |
| Sugars | 5.8g | 28% | |
| Dietary Fiber | 1.61g | 8% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 30.7mg | 62% | |
| Calcium | 29.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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