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Watercress Salad with Orange Dressing
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
309
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 309 cal. | (15 %) | ||
Protein | 8.9 g | (9 %) | ||
Fat | 17.67 g | (15 %) | ||
Carbohydrates | 31.85 g | (21 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 8.75 g | (29 %) |
more nutritional values
Vitamin A | 272.33 mg | (34,041 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 3.42 mg | (29 %) | ||
Vitamin B₁ | 0.19 mg | (19 %) | ||
Vitamin B₂ | 0.16 mg | (15 %) | ||
Niacin | 2.32 mg | (19 %) | ||
Vitamin B₆ | 0.24 mg | (17 %) | ||
Folate | 148.66 μg | (50 %) | ||
Pantothenic acid | 0.68 mg | (11 %) | ||
Biotin | 0.9 μg | (2 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 69.56 mg | (73 %) | ||
Potassium | 759.73 mg | (19 %) | ||
Calcium | 165.94 mg | (17 %) | ||
Magnesium | 61.18 mg | (20 %) | ||
Iron | 2.6 mg | (17 %) | ||
Zinc | 1.2 mg | (15 %) | ||
Saturated fatty acids | 2.7 g | |||
Cholesterol | 0 mg |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Watercress
- 1 Fennel bulb
- 250 grams chickpeas (canned)
- 2 organic Oranges
- 1 tsp grainy Mustard
- 2 Tbsps white balsamic vinegar
- 4 Tbsps Nut oil
- salt
- peppers
- 2 Tbsps chopped Walnut (for garnish)
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Preparation steps
1.
Rinse watercress, trim and shake dry. Rinse fennel, cut in half, remove hard stalk and cut or slice halves into thin strips. Rinse chickpeas in a colander and drain well.
2.
Peel oranges with a sharp knife, remove white skin, cut out fruit fillets and squeeze juice from remaining pulp. Mix orange juice in a bowl with mustard, vinegar and oil and season with salt and pepper.
3.
Mix all prepared salad ingredients with the dressing in a large bowl and then arrange on plates. Serve garnished with walnuts.
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