Arugula and Watercress Salad
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4cups fresh arugula leaves, loosely packed
- 2cups fresh watercress leaves, loosely packed
- 1tablespoon imported mustard
- 1tablespoon red wine vinegar
- 5tablespoons corn, peanut or vegetable oil
- ½teaspoon finely minced garlic
- 2tablespoons finely chopped parsley
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup thinly sliced green onions
Nutritional analysis per serving (4 servings)
170 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 179 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.
Powered by
Preparation
- Step 1
The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
- Step 2
Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
- Step 3
Pour the dressing over the greens and toss.
Private Notes
Comments
Great dressing for the arugula/watercress combination. I mixed the green onions into the greens but otherwise followed the recipe.