Need a quick tasty & healthy dinner? Then you will LOVE this salad, super crunchy, full of flavor and satisfying. Let us know what you think!
Serving Size: 6 to 8
2 bunches Watercress (2 to 3 cups)
6 cups peeled and shredded carrots
3 celery stalks, cut in half lengthwise and thinly cut on a diagonal
½ cup finely chopped red or Vidalia onion
1 cup currants or ½ cup raisins
½ cup freshly squeezed orange juice
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 tablespoon canola oil
¼ teaspoon, or to taste
½ cup sliced almonds
- Strip the watercress leaves from the large stems. Wash leaves in a bowl of cool water; lift out to drain, and spin dry. Chop delicately by making a few random slices through the bunch.
- In a medium-sized bowl, combine carrots, celery, onion, watercress, and raisins or currants. Mix gently.
- Combine all the ingredients for the dressing in a jar and shake until mixed. Pour over salad. Adjust salt to taste.
- Toast sliced almonds in a 350 degree oven for 5 to 7 minutes. Use as a garnish.
Recipe Courtesy of Elise Rubenstein