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Border Grill Watercress And Orange Salad

Courses: Salads
Serves: 6 people

Recipe Ingredients

6 cups 1422mlStemmed watercress
2 cups 474mlMatchstick-cut jicama - (6 oz)
3   Oranges - peeled, and
  Broken into segments
1/2 cup 118mlCoriander vinaigrette
  Salt - to taste
  Freshly-ground black pepper - to taste
  Coriander Vinaigrette
2 tablespoons 30mlCoriander seeds
1/2 cup 118mlExtra-virgin olive oil
1/4 cup 59mlWhite wine vinegar
1/2   Cilantro - roughly chopped
1 tablespoon 15mlChopped shallot
1 teaspoon 5mlCoarse salt - (to 2)
  Freshly-ground black pepper - to taste

Recipe Instructions

For the Salad: Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss until the dressing evenly coats the watercress. Season with salt and pepper. Divide among serving plates so that the oranges and jicama are visible throughout the salad and serve at once.

For the Coriander Vinaigrette: Toast the coriander seeds in a dry skillet over low heat until fragrant, 2 to 3 minutes. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend until emulsified. (Makes about 3/4 cup)

This recipe yields 6 servings.

Each serving: 161 calories; 1,273 mg. sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 13 grams carbohydrates; 2 grams protein; 4 grams fiber.

The Los Angeles Times, 05-14-2003


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