RECIPES: Watercress and orange salad

WATERCRESS AND ORANGE SALAD

Serves 4 to 6.

• 2 shallots, peeled and diced

• 1 tbsp. white wine vinegar

• Juice of 1 orange

• Salt and freshly ground black pepper

• 3 tbsp. extra-virgin olive oil

• 4 oranges (use blood oranges for color if you can, otherwise, navel oranges), peeled and sliced into wheels

Directions

Mix together the shallots and vinegar and allow it to stand for about 5 minutes (this infuses the vinegar with the shallot flavor and softens it). Whisk in the orange juice and a sprinkle of salt and pepper, then the oil. Toss the watercress with the vinaigrette and arrange the oranges on top. Grind a little pepper overall and serve right away.

Nutrition information per serving of 6:

Calories114Fat7 gSodium6 mgSaturated fat1 g

Protein1 gCholesterol0 mg

Dietary fiber2 g

Diabetic exchanges per serving: 1 fruit, 1 1/2 fat.

WATERCRESS SOUP

Serves 4 to 6.

• 1 tbsp. butter

• 1 sweet onion (Vidalia or Walla Walla), diced

• 4 c. chicken or vegetable stock

• 2 tbsp. chopped parsley, plus more for garnish

• 2 tsp. chopped fresh tarragon leaves

• 1/4 to 1/2 c. heavy cream, to taste

• Salt and freshly cracked black pepper to taste

Directions

In a heavy-bottom pot, melt the butter over medium heat and sauté the onion until translucent, about 3 to 5 minutes. Add the stock, bring to a simmer and cook, uncovered, for about 10 minutes. Remove the soup from the heat and add the parsley, tarragon and watercress and let it stand for about 5 minutes. Transfer the soup to a blender and purée and return to the pot. Swirl in the cream and salt and pepper to taste. You may rewarm the soup or serve at room temperature garnished with chopped parsley.

Nutrition information per serving of 6:

Carbohydrates6 gSaturated fat3 gCalcium104 mg

Protein5 gCholesterol16 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.