Melon and Watercress Salad
cups watercress sprigs
cup arugula leaves
medium orange(s), peeled and sectioned
tablespoons pecan or walnut halves, lightly toasted
tablespoons thinly sliced fresh mint leaves
cup Citrus Vinaigrette (see recipe below)
- Line salad plates with watercress sprigs and arugula leaves. Arrange the melon balls, orange sections, onion slices, nuts, and mint on top of greens.
- Drizzle Citrus Vinaigrette over salads. Makes 2 servings.
cup lemon juice
tablespoons frozen orange juice concentrate
tablespoon finely shredded orange peel
teaspoon Dijon-style mustard
cup olive oil
- In a small bowl combine 1/4 cup lemon juice; 2 tablespoons frozen orange juice concentrate, thawed; 1 tablespoon finely shredded orange peel; 1 teaspoon Dijon-style mustard; and 1/2 teaspoon sugar. Slowly beat or whisk in 1/4 cup olive oil until slightly thickened. To store any remaining vinaigrette, cover and refrigerate up to 2 weeks.
Nutrition Facts(Melon and Watercress Salad)
- Per serving:
- 220 kcal cal.,
- 15 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 10 g monounsatured fat),
- 33 mg sodium,
- 21 g carb.,
- 4 g fiber,
- 17 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet