SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Melon and Watercress Salad

Makes: 2 servings
Start to Finish 20 mins
Melon and Watercress Salad
Ingredients
  • 2  cups  watercress sprigs
  • 3/4  cup  arugula leaves
  • 1 1/2  cups  assorted melon balls (such as watermelon, cantaloupe, and/or honeydew)
  • 1  medium orange(s), peeled and sectioned
  • 1/4  medium red onion, cut into thin slices
  • 2  tablespoons  pecan or walnut halves, lightly toasted
  • 1 - 2  tablespoons  thinly sliced fresh mint leaves
  • 1/4  cup  Citrus Vinaigrette (see recipe below)
Directions

1. Line salad plates with watercress sprigs and arugula leaves. Arrange the melon balls, orange sections, onion slices, nuts, and mint on top of greens.

2. Drizzle Citrus Vinaigrette over salads. Makes 2 servings.

Citrus Vinaigrette
Ingredients
  • 1/4  cup  lemon juice
  • 2  tablespoons  frozen orange juice concentrate
  • 1  tablespoon  finely shredded orange peel
  • 1  teaspoon  Dijon-style mustard
  • 1/2  teaspoon  sugar
  • 1/4  cup  olive oil
Directions

1. 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)
  • Servings Per Recipe 2,
  • cal. (kcal) 220,
  • Fat, total (g) 15,
  • sat. fat (g) 2,
  • carb. (g) 21,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 17,
  • pro. (g) 3,
  • vit. A (IU) 5588,
  • vit. C (mg) 99,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • sodium (mg) 33,
  • Potassium (mg) 687,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Vegetables () 1,
  • Fruit () 1,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe