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Spicy Orange & Watercress Salad

Yields: 4 servings
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Savory Spice Shop Ingredients
California Citrus Rub (Salt-Free) 1 oz bag $2.45

Ingredients:

  • 5 oranges, cut into supremes (segments)
  • 2 scallions, white and green parts sliced
  • 2 Tbsp. fresh minced parsley
  • 1 tsp. California Citrus Rub
  • 2 Tbsp. olive oil
  • 1 small bunch watercress

Directions:

Place prepared supremes in a medium bowl, along with any extra juice from preparing the oranges. Add scallions, parsley, California Citrus Rub and olive oil and toss gently to combine. Add watercress to the bowl, toss again and serve.

Serving Suggestions:

Use as a salad bed for our Moroccan Grilled Scallops. Or omit the watercress and use as a refreshing and spicy side or topping for your favorite grilled seafood or chicken.

Yields:

4 servings

Thanks to:

Trisha Wolf, former Savory Spice Shop—Boulder, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Spicy Orange & Watercress Salad

“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”

-Jessie B. of Aurora, CO

Spicy Orange & Watercress Salad


Yields: 4 servings

Ingredients:

  • 5 oranges, cut into supremes (segments)
  • 2 scallions, white and green parts sliced
  • 2 Tbsp. fresh minced parsley
  • 1 tsp. California Citrus Rub
  • 2 Tbsp. olive oil
  • 1 small bunch watercress

Directions:

Place prepared supremes in a medium bowl, along with any extra juice from preparing the oranges. Add scallions, parsley, California Citrus Rub and olive oil and toss gently to combine. Add watercress to the bowl, toss again and serve.

Serving Suggestions:

Use as a salad bed for our Moroccan Grilled Scallops. Or omit the watercress and use as a refreshing and spicy side or topping for your favorite grilled seafood or chicken.

Yields:

4 servings

Thanks to:

Trisha Wolf, former Savory Spice Shop—Boulder, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.