BACON-WATERCRESS SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds.
- Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired.
Nutrition Facts : Calories 440, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 19 milligrams, Sodium 537 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 11 grams
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
WATERCRESS AND ORANGE SALAD
The peppery greens pair well with the sweet citrus in this salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
- Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
- In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.
Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 2 g
ORANGE WALNUT SALAD (PAULA DEEN)
This is as pretty as it is easy. The sweet and sour salad dressing would be delicious on a variety of other salads as well. Paula Deen made this on Food Network and it looked so delicious I had to try it right away! This recipe is large enough for a big dinner party, but don't be afraid to rescale for a smaller group.
Provided by SharleneW
Categories Citrus
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In large salad bowl, combine lettuce, spinach, oranges and onion.
- Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
- Sprinkle over lettuce mixture.
- To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
- Shake again before serving.
- Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
- Cut orange in half across segments.
- Slip knife around and free each segment from membrane.
WATERCRESS, ORANGE AND RED ONION SALAD
Categories Salad Citrus Fruit Leafy Green Onion No-Cook Orange Spring Watercress Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- 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.
WATERCRESS, ENDIVE AND ORANGE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
- To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
- Add the watercress, endive, orange slices and parsley and toss well. Serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams
ORANGE PORK WITH WATERCRESS RICE
Orange marmalade amped up with fish sauce, fresh lime juice, garlic, and ginger makes a delectable syrupy sauce for juicy pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Bring rice, 1 1/3 cups water, and 1/2 teaspoon salt to a boil in a saucepan. Reduce heat, cover, and simmer until liquid is absorbed, 16 minutes. Remove from heat. Toss watercress with 1 tablespoon oil; season with salt. Add to pan; let stand, covered, 10 minutes. Stir.
- Season pork with salt. Heat remaining oil in a large skillet over medium-high. Add half of ginger; cook until golden, 1 minute. Let drain on paper towels. Add pork to skillet and brown, 3 to 4 minutes; remove from pan. Add remaining ginger and garlic to skillet; cook 30 seconds. Add marmalade, fish sauce, and lime juice; bring to a boil, stirring, until syrupy, 1 minute. Return pork to pan; simmer 30 seconds. Serve over rice, with watercress sprigs and crisp ginger.
WATERCRESS & ORANGE SALAD
Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. -Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WATERCRESS, ORANGE AND RED ONION SALAD
This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!
Provided by katie in the UP
Categories Citrus
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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 : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9
WATERCRESS, MELON AND ALMOND SALAD
Melons and watercress make great summer dessert salads. If you cannot find any watercress, try some fresh mint instead.
Provided by Barrett
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together lime juice, sugar, and ginger. Gradually add oil and season with salt and pepper to taste.
- Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates, sprinkle with sliced almonds and serve immediately.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 21.4 g, Fat 20.3 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 15.3 g
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