Spinach Watercress Salad
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 1/2 lb fresh spinach (not baby), washed, stemmed and dried
- 2 cups lightly packed watercress, washed and stems removed
Dressing
- 1/2 tbsp orange zest
- 1/2 tsp fresh grated ginger
- 1 tbsp orange juice
- 2 tbsp rice wine vinegar
- 6 tbsp canola oil
- 1/4 tsp kosher salt
- freshly ground black pepper
- 1 orange, peeled, segmented and cut into bite sizes
- 1/2 cup fresh blueberries
- 1 roasted, peeled beet, diced medium
- 1/4 cup toasted almonds
Instructions
- Tear the spinach leaves into bite-sized pieces. Place in a large salad bowl, combine them with the watercress.
- To prepare the dressing, combine the orange zest, ginger, orange juice, vinegar, canola oil, salt and pepper in a tightly fitting jar and shake until combined.
- Pour over the salad greens and toss, adding more dressing if needed. Add orange slices, blueberries, beets and almonds and serve.
Nutrition
Serving: 1servingCalories: 288kcalCarbohydrates: 14gProtein: 14gFat: 26gSaturated Fat: 5gTrans Fat: -4gSodium: 192mgFiber: 2gSugar: 8gVitamin A: 5971IUVitamin C: 49mgVitamin E: 1IUZinc: 0.7mgBeta-carotene: 3556μgLutein and zeaxanthin: 7961μg
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