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Border Grill Watercress And Orange Salad Recipe

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0 votes | 970 views
Servings: 6

Ingredients

Cost per serving $0.54 view details
  • 6 c. stemmed watercress
  • 2 c. matchstick-cut jicama - (6 ounce)
  • 3 x oranges peeled, and broken into segments
  • 1/2 c. coriander vinaigrette Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. coriander seeds
  • 1/2 c. extra-virgin extra virgin olive oil
  • 1/4 c. white wine vinegar
  • 1/2 bn cilantro roughly minced
  • 1 Tbsp. minced shallot
  • 1 tsp coarse salt - (to 2) Freshly-grnd black pepper to taste

Directions

  1. For the Salad: Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss till the dressing proportionately coats the watercress. Season with salt and pepper. Divide among serving plates so which the oranges and jicama are visible throughout the salad and serve at once.
  2. For the Coriander Vinaigrette: Toast the coriander seeds in a dry skillet over low heat till fragrant, 2 to 3 min. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend till emulsified. (
  3. Makes about 3/4 c.)
  4. This recipe yields 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 6 servings
Calories 171  
Calories from Fat 162 95%
Total Fat 18.33g 23%
Saturated Fat 2.51g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 402mg 17%
Potassium 134mg 4%
Total Carbs 1.6g 0%
Dietary Fiber 0.9g 3%
Sugars 0.06g 0%
Protein 0.97g 2%

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