Orange and Watercress Salad

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Orange and Watercress Salad  (serves 4)



  • 1 Bag of watercress
  • 1 Bag of mixed Leaves
  • 1 Bunch of Spring Onions Cut and Sliced Lengthways
  • 4 Oranges cut into segments without the pith
  • A hand-full of roasted cashew nuts.

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To prepare the oranges remove a small slice from

the top and bottom of the orange, to give a stable base,

then, slice vertically to remove the skin and the pith.

See Photo.


Now, cut the first segment out.

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Next, we need to remove the transparent membrane    

from each segment. Slide a knife between the membrane

and the flesh and remove the flesh.


Repeat this until you have all the orange segments, in a bowl.

Squeeze the skin of which will still contain a bit of

orange flesh/juice into a bowl, also squeeze the skin,

will also contain some juice into the bowl.


To assemble the salad, place the mixed leaves on four plates, and top with the watercress and spring onions.

Then place the segmented orange on top and add a scattering of cashew nuts.


To make the Dressing:


Transfer the squeezed orange juice to a jar (I just use a jam jar).

Add 1 tsp. of curry powder, I use hot but you can use any strength you wish.

Add twice the amount of oil as orange juice.

Put the lid on give it a good shake, then drizzle it over your salads.




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