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Ингредиенты
- 2 lrg bunches watercress
- 1 lb jicama
- 2 med navel oranges
- 4 x thin slices of red onion, separated into rings Citrus vinaigrette
- 1 lrg orange
- 1 lrg lime
- 1 x lemon
- 2 Tbsp. frzn orange juice concentrate
- 1 Tbsp. white wine vinegar
- 3 Tbsp. extra virgin olive oil
- 2 lrg shallots, chopped
- 2 Tbsp. minced parsley
- 1/2 tsp salt
- 1/4 tsp freshly grnd black pepper
Инструкции
- For salad: Remove any tough stems from the watercress and throw away. Peel the tough brown skin from the jicama with a paring knife or possibly swivel-bladed vegetable peeler.
- With a large knife, cut the jicama into 1/4 inch slices, then cut the slices into sticks.
- With a small, sharp knife, peel the outer orange skin and white pith from the oranges. Remove the individual segments by holding a peeled orange in one hand over a bowl to catch the juices and cutting down both sides of each membrane in a V-shape. Squeeze the membranes over the bowl to extract as much juice as possible.
- Mound the watercress on four salad plates. Scatter the jicama around the watercress. Divide the orange segments among the salads and garnish with the red onion rings. Drizzle citrus vinaigrette over each salad.
- For citrus vinaigrette: Grate the zest of the orange into a small bowl. Cut the orange in half and squeeze the juice into the bowl. Do the same with the lime and the lemon.
- Whisk in the orange juice concentrate, vinegar and extra virgin olive oil. Add in the shallots, parsley, salt and pepper, and stir to dissolve the salt. Let stand 30 min at room temperature before using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1451g | |
| Calories 931 | |
| Calories from Fat 371 | 40% |
| Total Fat 42.11g | 53% |
| Saturated Fat 5.79g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1232mg | 51% |
| Potassium 2216mg | 63% |
| Total Carbs 139.64g | 37% |
| Dietary Fiber 35.9g | 120% |
| Sugars 77.9g | 52% |
| Protein 12.12g | 19% |
