Watercress Salad with Dates, Cranberries, and Orange
  • 1small head endive
  • 1bunch watercress
  • 1/2small head romaine lettuce
  • 1 orangepeeled and sliced into rounds
  • 1 avocadopeeled and sliced
  • 4 4 datespitted and diced
  • 1/4cup dried cranberries
  • 1/4cup balsamic vinegar
  • 1clove garlicpeeled and crushed
  • 1teaspoon honey
  • 1teaspoon yellow mustard
  • 1/2cup good-quality olive oil
  1. Wash endive, watercress, and romaine thoroughly. Shake or spin dry, and tear leaves into bite-sized pieces. Place in a large salad bowl. Add orange slices (break into pieces for easier eating), avocado, dates, and cranberries, tossing to combine.
  2. To prepare dressing, combine vinegar, garlic, honey, and mustard, plus salt and freshly ground black pepper, to taste. Whisk to blend. Add olive oil, whisking again to blend thoroughly. Drizzle about half over salad, tossing gently to distribute; add more to taste, if desired.
Recipe Notes
Nutrition Facts
Watercress Salad with Dates, Cranberries, and Orange
Amount Per Serving
Calories 154
% Daily Value*
Sodium 27mg 1%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 154 cal, 59% fat cal, 11g fat (8g mono, 1g poly, 2g sat), 0mg chol, 2g protein, 15g carb, 5g fiber, 27mg sodium

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