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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

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

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