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Endive Watercress Salad

 Endive Watercress Salad
Two kinds of greens and cucumber and orange slices are coated with a light ginger dressing in this recipe.—Taste of Home Test Kitchen
10 ServingsPrep: 35 min.

Ingredients

  • 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
  • DRESSING:
  • 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

Directions

  • 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.
Nutritional Facts: 1-1/2 cups equals 226 calories, 21 g fat (2 g saturated fat), 0 cholesterol, 186 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.