Watercress, Orange and Olive Salad
30 minutes or fewer This refreshing salad makes a lively accompaniment for just about any Mediterranean dish, including pizza.
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30 minutes or fewer
This refreshing salad makes a lively accompaniment for just about any Mediterranean dish, including pizza.
Ingredients
Vinaigrette
- 1/8 cup freshly squeezed orange juice
- 1/8 cup red wine vinegar
- 2 shallots, finely chopped
- Salt and freshly ground black pepper
- Pinch granulated sugar
- 1/2 cup olive oil
Salad
- 2 bunches watercress or arugula, washed, stems trimmed
- 3 navel oranges
- 18 whole kalamata olives
- 3 Tbs. toasted pine nuts
Preparation
- To make Vinaigrette: Whisk together orange juice and vinegar. Stir in shallots, salt, pepper and sugar. Let stand 15 minutes. Whisk in oil; set aside.
- To make Salad: Toss watercress with about 1?2 cup vinaigrette, and arrange on 6 plates. Peel oranges, and remove all pith. Cut between segments, removing membranes. Toss segments with 1 Tbs. vinaigrette, and arrange on watercress. Scatter with olives and pine nuts. Drizzle with remaining vinaigrette, and serve.
Nutrition Information
- Serving Size Serves 6
- Calories 270
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 24 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 3 g
- Sodium Content 200 mg
- Sugar Content 7 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g