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Makes 4 servings
• 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
• 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
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.
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
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