Watercress And Broccoli Salad Food

WATERCRESS AND BROCCOLI SALAD

Watercress and Broccoli Salad image

Make and share this Watercress and Broccoli Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups broccoli florets
240 g canned mandarin segments, drained
1/4 cup red wine vinegar
1/4 cup honey
1 garlic clove, minced
1/2 cup thinly sliced red onion
6 tablespoons dried sweetened cranberries
2 bunches watercress, thick stems trimmed

Steps:

Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
Whisk vinegar, honey, and garlic in large bowl to blend.
Season to taste with salt and pepper. Add red onion and cranberries to dressing.
Let stand until onion softens slightly, about 30 minutes.
Add broccoli and watercress to onion mixture and toss to coat.
Sprinkle with pepper.
Divide salad among plates.

Nutrition Facts : Calories 107.8, Fat 0.4, SaturatedFat 0.1, Sodium 18.3, Carbohydrate 27.2, Fiber 1.4, Sugar 21.3, Protein 2.1

WATERCRESS AND BROCCOLI SALAD WITH DRIED CRANBERRIES

Watercress and Broccoli Salad with Dried Cranberries image

Categories Salad Side Steam Thanksgiving Low Fat Vegetarian Vinegar Cranberry Dried Fruit Broccoli Fall Healthy Honey Watercress Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 7

Ingredients

4 cups broccoli florets (from about 1 1/2 pounds broccoli)
1/4 cup red wine vinegar
1/4 cup honey
1 garlic clove, minced
3/4 cup thinly sliced red onion
6 tablespoons dried sweetened cranberries
2 bunches watercress, thick stems trimmed (about 5 cups)

Steps:

Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes.
Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.

WATERCRESS, BROCCOLI AND ORANGE SALAD

Watercress, Broccoli And Orange Salad image

Provided by Moira Hodgson

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 bunches watercress
1 bunch broccoli
1 orange, peeled, pith pared, flesh cut into 1/2-inch pieces
1 clove garlic, crushed
1 teaspoon soy sauce
1 to 2 tablespoons balsamic vinegar
1/4 cup fresh orange juice
1/4 to 1/3 cup sesame oil
2 tablespoons toasted sesame seeds
Coarse salt and freshly ground peppr to taste

Steps:

Trim the stalks from the watercress. Wash and dry the leaves. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
Place the broccoli and watercress in a salad bowl along with the pieces of orange.
Combine the remaining ingredients. Mix well, remove the garlic clove and pour the dressing over the watercress.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 5 grams

WATERCRESS, PEAR AND GORGONZOLA SALAD

Watercress, Pear and Gorgonzola Salad image

Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup coarsely chopped cippolini or other sweet onion
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon honey
Juice of 1/2 lemon
1/2 cup grapeseed oil
Sea salt
ground white pepper
2 tablespoons extra virgin olive oil
8 ounces watercress (about 1 bunch), thick stems removed
4 ounces Gorgonzola, sliced into 16 small slabs
2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered

Steps:

Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams

SALMON & BROCCOLI CAKES WITH WATERCRESS, AVOCADO & TOMATO SALAD

Salmon & broccoli cakes with watercress, avocado & tomato salad image

Bump up the good-for-you factor with these vegetable-packed salmon fishcakes, served with a fresh salad

Provided by Lucy Netherton

Categories Dinner, Main course

Time 30m

Number Of Ingredients 10

Ingredients

500g potato , cut into chunks
85g broccoli , cut into small florets
pack of 2 poached salmon fillets
juice 1 lemon , plus wedges to serve
small bunch dill , chopped
1 tbsp sunflower oil
1 tbsp Dijon mustard
1 avocado , peeled, stoned and roughly chopped
100g cherry tomato , halved
100g bag watercress

Steps:

Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice and dill with some seasoning, then shape into 4 cakes.
Heat the oil in a pan and fry the cakes for 3 mins each side until golden. Meanwhile, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes and watercress and divide between plates. Serve one fish cake each with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.

Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

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