Broccoli, Orange, and Watercress Salad
Photography: Becky Luigart-Stayner; 
To save time, steam broccoli ahead; cover and chill. Section the oranges ahead, too.
| Servings:6 servings (serving size: 1 1/2 cups) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Dressing:
- 1/4 cup cider vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 1 teaspoon honey mustard
- 1/4 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
-
Salad: - 4 cups thinly sliced iceberg lettuce
- 3 cups small broccoli florets, steamed
- 3 cups trimmed watercress
- 2 cups orange sections (about 4 oranges)
Amount Per
Serving
- fiber:4.3 g
- carbohydrate:15 g
- iron:1.1 mg
- cholesterol:0.0 mg
- protein:3.7 g
- poly fat:0.5 g
- calories:88
- calories from fat:28 %
- sodium:130 mg
- mono fat:1.8 g
- calcium:88 mg
- saturated fat:0.4 g
- fat:2.8 g
directions
To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously.
To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Add dressing; toss well to coat.
