Orange-Watercress Bread Salad recipe

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Ingredients

2 cups cubed country-style sourdough bread
3 tablespoons olive oil, divided
⅓ cup sliced almonds
2 tablespoons minced shallot
½ cup olive oil
2 tablespoons red wine vinegar
1 pinch salt and ground black pepper to taste
6 ounces watercress
¼ cup orange segments

Nutrition Info

376 calories
carbohydrate: 23.5 g
cholesterol: : -
fat: 29.4 g
fiber: 2.1 g
protein: 6.6 g
saturatedFat: 3.9 g
servingSize: -
sodium: 266 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Spread bread cubes on a rimmed baking sheet and drizzle with 2 tablespoons olive oil.

  3. Bake in the preheated oven until bread is toasted but still chewy, about 8 minutes. Remove from the oven and let cool, about 10 minutes.

  4. While bread cools, heat a frying pan over medium heat. Toast almonds in the hot pan, stirring continuously, until golden, about 5 minutes. Remove from heat and set aside.

  5. Pour 1 tablespoon olive oil into the frying pan and heat over medium heat. Add shallot and cook and stir for 2 minutes. Transfer to a small bowl, whisk in 1/2 cup olive oil and red wine vinegar until blended for a vinaigrette. Season with salt and pepper.

  6. Toss toasted bread, watercress, almonds, and orange segments together in a large serving bowl. Add vinaigrette and toss to coat evenly. Season with salt and pepper. Serve immediately.

Recipe Yield

6 servings

Recipe Note

A bread salad with a spicy twist!

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