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Watercress and Asparagus Salad

Roasted asparagus adds gourmet flair to this starter that pairs peppery watercress with a sweet citrusy vinaigrette.


6 - 6 serving

Total Time

Cook Time


  • trimmed
  • 1 tbsp. olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/3 c. olive oil & vinegar salad dressing
  • 1 tsp. grated orange zest
  • 4 c. loosely packed watercress leaves
  • cut into chunks
  • quartered
  • each cut into 8 wedges


Heat oven to 400°F. On rimmed baking sheet, toss asparagus, oil, salt, and pepper; arrange in single layer. Roast 20–25 min., until tender. Cool.

Combine dressing and orange zest. On platter, arrange watercress with asparagus, cucumbers, tomatoes, and radishes. Drizzle with dressing.

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