Light and fresh, this salad is full of nutritious fruits and vegetables.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium bowl whisk together chives, oil, honey, lemon juice, water, and salt. Add watercress and toss to coat.

  • Arrange watercress mixture and orange slices on four salad plates. Drizzle with any remaining liquid from the bowl. Sprinkle with hazelnuts.


Tip: To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan lined with parchment paper. Bake for 8 to 10 minutes or until lightly toasted, stirring a few times to toast evenly. Cool nuts slightly. Place the warm nuts on a clean kitchen towel. Rub nuts with the towel to remove the loose skins.

Cut the peel off the oranges using a sharp knife, making sure to remove all the bitter white pith.

Nutrition Facts

94 calories; protein 2g 4% DV; carbohydrates 13g 4% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 11g; fat 5g 8% DV; saturated fat 1g 5% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 84mg 3% DV.