Endive Watercress Salad Recipe
Endive Watercress Salad Recipe photo by Taste of Home
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Endive Watercress Salad Recipe

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Two kinds of greens and cucumber and orange slices are coated with a light ginger dressing in this recipe.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 35 min.
MAKES: 10 servings


  • 10 cups watercress
  • 4 cups thinly sliced Belgian endive
  • 3 medium navel oranges, peeled and sliced
  • 1 medium cucumber, halved and thinly sliced
  • 10 slices red onion, separated into rings
  • 2/3 cup canola oil
  • 1/4 cup lemon juice
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 4 teaspoons Dijon mustard
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cup: 226 calories, 21g fat (2g saturated fat), 0mg cholesterol, 186mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 2g protein


  1. Divide watercress and endive among 10 salad plates. Arrange the oranges, cucumber and onion over salad greens. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads. Yield: 10 servings.
Originally published as Endive Watercress Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p89

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