Watercress Endive Salad with Blood Oranges and Pomegranates

Name: Watercress Endive Salad with Blood Oranges and Pomegranates
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 6 bunches watercress or arugula, large stems removed; 3 heads Belgian endive, thinly sliced crosswise; 8 larges blood oranges; 4 Tbsps Champagne Vinaigrette; 118 milliliters pomegranate seeds; 237 milliliters slivered almonds, toasted

Watercress Endive Salad with Blood Oranges and Pomegranates is a gluten free, primal, and fodmap friendly recipe with 12 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. This side dish has 80 calories, 4g of protein, and 5g of fat per serving. Head to the store and pick up arugula, champagne vinaigrette, pomegranate seeds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. 1 person found this recipe to be delicious and satisfying.

Instructions

With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith.

Ingredients you will need

Orange

Equipment you will use

Cutting Board

Knife

Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.

Ingredients you will need

Orange

Fruit

Equipment you will use

Bowl

Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.

Ingredients you will need

Pomegranate Seeds