Best 4 Watercress And Red Onion Salad Recipes

Indulge in a symphony of flavors with our refreshing Watercress and Red Onion Salad, a culinary masterpiece that combines the peppery zest of watercress with the sharp tang of red onions. This vibrant salad is not only a delight to the palate but also a feast for the eyes, featuring a vibrant green hue accented by pops of crimson.

In addition to our classic Watercress and Red Onion Salad, we offer a delightful array of variations that cater to diverse tastes. Our Asian-Inspired Watercress Salad tantalizes with a harmonious blend of soy sauce, sesame oil, and ginger, while the tangy Lemon-Tahini Dressing adds a burst of citrusy brightness to the mix.

For those seeking a touch of warmth, our Spiced Watercress Salad incorporates a medley of aromatic spices, including cumin, coriander, and turmeric, which infuse the salad with a captivating depth of flavor. And if you crave a fusion of flavors, our Watercress and Avocado Salad combines the creamy richness of avocado with a zesty cilantro-lime dressing, creating a harmonious balance of textures and tastes.

No matter your preference, our selection of Watercress and Red Onion Salad recipes offers a culinary adventure that will awaken your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

WATERCRESS, ORANGE AND RED ONION SALAD

Watercress, Orange and Red Onion Salad image

This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!

Provided by katie in the UP

Categories Citrus

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 oranges (I used Blood Oranges)
1 bunch watercress
1/2 red onion, medium-sized
2 1/2 fl oz extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Steps:

Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
Divide among salad plates and serve.

Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9

WATERCRESS, ORANGE AND RED ONION SALAD

Watercress, Orange and Red Onion Salad image

Categories Salad Citrus Fruit Leafy Green Onion No-Cook Orange Spring Watercress Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 bunches watercress, stemmed
3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise
1/2 red onion, thinly sliced
1 tablespoon Sherry wine vinegar or red wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried marjoram
1/3 cup pine nuts

Steps:

Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.

WATERCRESS AND RED ONION SALAD

Watercress and Red Onion Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 bunches watercress
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil
1/2 cup sliced red onion rings
1/4 cup finely chopped parsley

Steps:

Cut off and discard the tough stems of the watercress. Rinse and spin dry.
Place the vinegar in a salad bowl and add salt and pepper. Beat with a wire whisk while adding the oil. Add the watercress, onion rings and parsley and toss well to blend. Serve.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 1 gram

WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE

Watercress Salad With Red Onion and Chopped Egg Vinaigrette image

It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.

Provided by Hey Jude

Categories Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons red wine vinegar
1 tablespoon coarsely chopped capers
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
3 dashes fresh ground black pepper (3 grinds)
1/3 cup olive oil
1/3 cup chopped red onion
1 large hard-boiled egg, coarsely chopped
3 tablespoons olive oil
1 1/2 cups cubed country bread, from a good loaf of peasant or 1 1/2 cups cubed French bread
2 bunches watercress, tough stems removed and discarded
fresh ground black pepper

Steps:

Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
Whisk in the olive oil.
Add the chopped onion and chopped egg and stir just to mix.
The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
Remove and drain on paper towels.
The croutons can be made 2 hours ahead of serving time
cover loosely with foil and leave at room temperature.
Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
Season with salt to taste.
Arrange 1/4 of the watercress on each of four salad plates.
Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
Season each salad with some freshly ground black pepper.

Nutrition Facts : Calories 275.9, Fat 29.5, SaturatedFat 4.3, Cholesterol 53, Sodium 310.4, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 2.1

Tips:

For a more flavorful salad, use fresh, young watercress. Look for bunches with bright green leaves and no signs of wilting.
To remove any dirt or grit, rinse the watercress thoroughly in cold water before use.
If you don't have red onion on hand, you can use a sweet onion or a shallot instead.
To make a vegan version of this salad, use olive oil instead of butter.
For a tangy variation, add a splash of vinegar or lemon juice to the dressing.
Serve the salad immediately after making it, as the watercress will wilt if it sits for too long.

Conclusion:

This watercress and red onion salad is a simple but delicious side dish that is perfect for any occasion. It is light and refreshing, with a slightly peppery flavor from the watercress and a sweet crunch from the red onion. The dressing is simple but flavorful, with a touch of sweetness from the honey and a tang from the vinegar. This salad is a great way to use up fresh watercress, and it is sure to be a hit with your family and friends.