Watercress, Endive and Mushroom Salad
- Total Time
- About 20 minutes
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Ingredients
- 1bunch watercress
- 2large, compact heads Belgian endive
- ½pound fresh, unblemished mushrooms
- ¾cup finely grated Gruyere or Swiss cheese
- ½teaspoon finely chopped garlic
- 1tablespoon imported mustard
- ½cup sour cream
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons red-wine vinegar
- ¼cup corn, peanut or vegetable oil
Nutritional analysis per serving (4 servings)
303 calories; 28 grams fat; 8 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
- Step 2
Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
- Step 3
Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1½ cups. Add to the salad bowl.
- Step 4
Sprinkle the greens with the cheese.
- Step 5
Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
- Step 6
Pour the sauce over the salad greens and toss to blend.
Private Notes