Watercress and Mandarin Orange Salad with Lemon Poppy Seed Dressing
A light refreshing salad full of bright citrusy flavors!
Ingredients
For the Salad
- 2 bunches Watercress
- 1 can Mandarin Oranges drained
- 1/2 small Red Onion* chopped small or sliced thinly
- 1/2 cup Almond Slivers toasted
For the Dressing
- 1/2 cup Olive Oil
- 1 Lemon juiced**
- 2 tbsp Greek Yogurt
- 1 tbsp Poppy Seeds
- 1 tbsp Honey
- 2 tsp Spicy Brown Mustard
- Salt to taste
- Cracked Black Pepper to taste
Instructions
For the Salad
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Remove the watercress leaves from their stalks. (This takes the most amount of time. If you're running short on time, just remove the larger stems and leave the leaves attached to the smaller stalks.)
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Drain the mandarin oranges.
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Place the almond slivers on a cookie sheet and toast in a 350°F oven for about 10 minutes. They go from toasty to burned quickly, so keep an eye out and set a timer. This can also be done in advance.
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Mince your red onion.
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Combine all watercress, almonds, and red onion into a serving dish. Mix and arrange.
For the Dressing
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Combine the olive oil, lemon juice, yogurt, honey, salt, pepper, mustard, and poppy seeds in a bowl. Whisk thoroughly until fully integrated. ***
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Serve immediately or store in the fridge in an airtight container for one week.
Recipe Notes
*If you don't want onions, add the crisp crunch in with some finely chopped celery. Or skip the crunch altogether with some Avocado!
**comes to about 1/4 cup
***You can use a food processor or blender for this step instead, but I prefer having fewer dishes to clean. A whisk works just as well. If you make the salad dressing in advance and it separates, just whisk it briskly once before serving.