Arugula and Watercress Salad with Citrus Vinaigrette

Contributed By: wots4dinner
Natural Health Magazine

Watercress and arugula sprout quickly and grow well indoors. Their peppery taste and the mild flavor of fresh young radishes are complemented by the sweetness of orange in this salad's dressing.

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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Lunch
Entree
Appetizers
Salads & Dressings

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Ingredients

1 bunch Arugula, washed and dried, long or thick stems removed
2 cups Loosely packed watercress, washed and dried, long or thick stems removed
3 Red radishes, trimmed, washed, and thinly sliced (or ½ red onion, thinly sliced; or 1 small bulb fennel, thinly sliced)
½ medium cucumber, washed, peeled, and cut into ½–inch cubes
½ teaspoon Orange zest
1 tablespoon Orange juice
1 tablespoon Lemon juice
1 tablespoon Sherry vinegar
Pinch of salt
Pinch of freshly ground pepper
1/3 cup Olive oil
1 Garlic clove, minced
2 teaspoons Chives, washed and finely chopped

Preparation

In a large bowl, combine arugula and watercress, radishes (or red onion or fennel) and cucumber. Set aside.

Make the vinaigrette. In a small bowl, combine orange zest, orange and lemon juices, vinegar, salt, and pepper. Slowly whisk in olive oil until emulsified. Stir in garlic and chives.

Drizzle vinaigrette over salad and toss to coat.