Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 19
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 556
- Total: 20 min
- Active: 20 min
Ingredients
1/4 cup pomegranate juice
1 tablespoon rice vinegar
2 teaspoons Dijon mustard
1 teaspoon clover honey
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon poppy seeds
Kosher salt and freshly ground pepper
1/2 cup canola oil
2 navel oranges, segmented, juices caught over a bowl
1 red grapefruit, segmented, juices caught over a bowl
1 pound jicama, peeled and cut into matchsticks
2 bunches watercress, stems discarded and coarsely chopped
1/4 cup pomegranate seeds
Directions
- Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified.
- Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds.