Watercress salad with grapefruit & papaya
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
If you've never worked with leeks before, they taste like delicate onions, and when very thinly sliced—as in this recipe—they can be eaten raw. Just be sure to use only the white and light green parts when you're prepping them.
Ingredients
White balsamic vinegar
3 Tbsp
Orange juice
2 Tbsp
Canola oil
2 Tbsp
Shallot
1 small, minced
Dijon mustard
½ tsp
Ground coriander
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp
Fresh watercress
4 cup(s), sprigs (tightly packed)
Grapefruit
2 medium, peeled and cut into segments (pink variety)
Papaya
½ medium, peeled, seeded and diced
Uncooked leeks
½ large, very thinly sliced (white/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 evenly with grapefruit, papaya, and leek. Drizzle evenly with vinaigrette.
3
Serving size: 1 1/4 cups salad and 2 tablespoons vinaigrette
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