Watercress, Strawberry, Red Onion & Orange Salad


Watercress, Strawberry, Red Onion & Orange Salad


This unexpected combination of sweet and savory flavors makes an exciting salad. The watercress is light and crunchy, a neutral backdrop for the more prounounced flavors of red onion, orange and strawberry.


1 head watercress (substitution option: 1/2 lb. Arugula)
1/2 red onion, sliced into very thin rings
1 blood orange, peeled and sliced into wedges
1 pint fresh strawberries, rinsed and quartered
Extra Virgin olive oil
Juice of 1 lemon
2 tsp. orange juice
Freshly cracked black pepper

How to Serve:

Rinse and dry watercress and place in a large bowl, being careful not to bruise the leaves. Add the onion, orange and strawberries. Drizzle the mixture with olive oil and lightly toss to coat each piece. Squeeze lemon over the salad and toss again. Repeat with the orange juice. Season to taste with salt and pepper.

Serve this on a salad plate with a whole strawberry or an orange wedge for garnish.

2002, Sex and the Kitchen, Inc. All rights reserved. This Site and the contents of the Site are intended for your personal, noncommercial use.

Powered by
Webteacher's Webdata