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Orange-Watercress Bread Salad

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"A bread salad with a spicy twist!"
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40 m servings 376
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 376 calories; 29.4 23.5 6.6 0 266 Full nutrition

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