Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Watercress and Broccoli Salad
A crisp and peppery salad that combines the distinct bite of fresh watercress with the crunch of blanched broccoli florets. Tossed in a light lemon-tahini dressing, it offers a refreshing and nutrient-packed alternative to traditional green salads. This "superfood" dish is high in vitamins and antioxidants, making it a perfect, energizing lunch.
A crisp and peppery salad that combines the distinct bite of fresh watercress with the crunch of blanched broccoli florets. Tossed in a light lemon-tahini dressing, it offers a refreshing and nutrient-packed alternative to traditional green salads. This "superfood" dish is high in vitamins and antioxidants, making it a perfect, energizing lunch.
Ingredients
- 1 cup Broccoli Floret
- 40 g Mandarin Segment, canned drained
- 1 tbsp Red Wine Vinegar
- 1 tbsp Honey
- 0.84 piece(s) Garlic Clove, minced
- 1/2 medium onion Red Onion, sliced
- 1 cup Cranberry, sweetened dried
- 1/2 cup Watercress
Instructions
- Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
- Whisk vinegar, honey, and garlic in large bowl to blend.
- Season to taste with salt and pepper. Add red onion and cranberries to dressing.
- Let stand until onion softens slightly, about 30 minutes.
- Add broccoli and watercress to onion mixture and toss to coat.
- Sprinkle with pepper.
- Divide salad among plates.
Storage and Meal Prep Tips
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