Save to your scrapbook
Watercress, orange & radish salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 as a side
2 oranges
2 tbsp extra virgin olive oil
½ tsp wholegrain mustard
100g bag watercress
5 salad onions, finely sliced
150g pack mixed radishes, finely sliced
Few mint leaves, torn
1. Cut the tops and bottoms off the oranges. Sit on a board and carefully slice away the peel and pith from the oranges with a small knife. Run the knife either side of the membranes to release the orange segments. Set aside and drain the juice into a bowl.
2. For the dressing, put the reserved orange juice, olive oil, mustard and some seasoning in a small jar. Seal and shake well to emulsify. Toss together the watercress, orange segments, salad onion, radishes and mint in a bowl. Drizzle over the dressing and toss again to coat.
Typical values per serving:
Energy |
301kJ 72kcals |
---|---|
Fat | 5g |
Saturated Fat | 0.8g |
Carbohydrate | 5.2g |
Sugars | 5.1g |
Protein | 1.6g |
Salt | 0.1g |
Fibre | 1.6g |
Average user rating