WATERCRESS AND ORANGE SALAD
Makes 4 servings
Ingredients Citrus Dressing: • 1/4 cup extra-virgin olive oil • 1/4 cup white wine vinegar • 1/4 cup freshly squeezed orange juice • 1 tablespoon fresh lemon juice • 1 tablespoon Dijon mustard • 1 tablespoon minced garlic • 1 tablespoon brown sugar • 1 teaspoon chopped fresh parsley • 1/4 teaspoon freshly ground black pepper • Salt to taste
Salad: • 6 cups loosely packed watercress, coarse stems discarded (about 12 ounces) • 1 3/4 cups thinly sliced Napa cabbage • 1 pound oranges (about 3 medium), peeled and cut into • 1/2 pound vine-ripened tomatoes (about 2 small), halved and sliced • 1/2 cup coarsely grated carrot • 3/4 cup grated Cabot 50% Reduced Fat Cheddar
Directions To make dressing: 1. Combine all dressing ingredients except salt in small bowl; whisk together thoroughly. Whisk in salt to taste, about 1/4 teaspoon.
To assemble salad: 2. In large bowl, combine all salad ingredients except cheese; toss together gently, adding just enough of dressing to coat. Sprinkle cheese on top and serve immediately.
Nutrition Analysis Calories 289 , Total Fat 18g , Saturated Fat 4g , Sodium 230mg , Carbohydrates 26g , Dietary Fiber 5g , Protein 10g , Calcium 30mg
Recipe courtesy of Cabot Creamery Cooperative www.cabotcheese.com
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