Watercress Salad with Grapefruit and Papaya

.info {
margin-top: 25px;
margin-bottom: 25px;
}

.item a {
color: #ffffff !important;
}

.item {
font-size: 20px;
font-weight: normal;
display: inline-block;
padding: 5px 10px;
color: #ffffff;
background-color: #00A8E3;
margin: 10px 10px 10px 0px;
}

.sub-heading {
font-size: 24px;
font-weight: bold;
}

p {
font-size: 20px;
}

3 SmartPoints
Prep time: 20 min
Cook time: 0 min
Serves: 4

This light salad is easy to make and full of flavour. Leeks taste like delicate onions and when very thinly sliced, as in this recipe, they can be eaten raw.

Ingredients

  • 45 ml (3 Tbsp) white balsamic vinegar

  • 30 ml (2 Tbsp) orange juice

  • 30 ml (2 Tbsp) canola oil

  • 1 small shallot, minced

  • 2 ml (1/2 tsp) Dijon mustard

  • 2 ml (1/2 tsp) ground coriander

  • 2 ml (1/2 tsp) salt

  • 1 ml (1/4 tsp) black pepper

  • 1 L (4 cups) tightly packed watercress sprigs

  • 2 pink grapefruit, peeled and cut into segments

  • 1/2 papaya, peeled, seeded, and diced

  • 1 small leek, cleaned and very thinly sliced, use white and light green parts only

Instructions

  1. Whisk together vinegar, orange juice, oil, shallot, mustard, coriander, salt, and pepper in small bowl.

  2. Divide watercress evenly among 4 plates. Top with grapefruit, papaya, and leek. Drizzle evenly with vinaigrette.

Interested in joining Weight Watchers?