Horseradish gives this salad a bit of a kick and complements the peppery snap of the watercress. Fresh orange sections add a nice contrast of sweetness.
INGREDIENTS (for 2 servings):
- 2 medium oranges
- 1 teaspoon vegetable oil
- 1 teaspoon prepared horseradish
- 1 teaspoon honey
- 1/8 teaspoon salt
- 1 dash pepper
- 2 cups small broccoli florets
- 1/4 cup thinly sliced red onion, separated into rings
- 2 cups trimmed watercress
Peel and section oranges over a large bowl, and squeeze membranes to extract juice. Set orange sections aside, and reserve 1 tablespoon juice. Discard orange membranes.
Add the oil and the next 4 ingredients (oil through pepper) to reserved orange juice. Stir well; set aside.
Steam the broccoli, covered, 11/2 minutes or until crisp-tender. Rinse broccoli under cold water; drain well.
Add the broccoli, orange sections, onion, and watercress to the orange juice mixture, and toss well. Divide the salad evenly between 2 plates.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 121 (29% from fat); FAT 3.9g (sat 0.7g, mono 1.1g, poly 1.8g); PROTEIN 4.5g; CARB 20.9g; FIBER 7.8g; CHOL 0mg; IRON 1mg; SODIUM 181mg; CALC 124mg