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Ingredientes
- 6 c. stemmed watercress
- 2 c. matchstick-cut jicama - (6 ounce)
- 3 x oranges peeled, and broken into segments
- 1/2 c. coriander vinaigrette Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. coriander seeds
- 1/2 c. extra-virgin extra virgin olive oil
- 1/4 c. white wine vinegar
- 1/2 bn cilantro roughly minced
- 1 Tbsp. minced shallot
- 1 tsp coarse salt - (to 2) Freshly-grnd black pepper to taste
Direcciones
- For the Salad: Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss till the dressing proportionately coats the watercress. Season with salt and pepper. Divide among serving plates so which the oranges and jicama are visible throughout the salad and serve at once.
- For the Coriander Vinaigrette: Toast the coriander seeds in a dry skillet over low heat till fragrant, 2 to 3 min. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend till emulsified. (
- Makes about 3/4 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 162 | 95% |
| Total Fat 18.33g | 23% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 402mg | 17% |
| Potassium 134mg | 4% |
| Total Carbs 1.6g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.06g | 0% |
| Protein 0.97g | 2% |
