Watercress and Onion Salad

Total Time
10 minutes
Rating
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Ingredients

Yield:4 servings
  • 1bunch watercress
  • 2bunches endive, about 6 ounces, well trimmed
  • ½cup coarsely chopped red onion
  • 1hard-cooked egg, coarsely chopped
  • 2tablespoons red-wine vinegar
  • ¼cup olive oil
  • Salt to taste if desired
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

157 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 301 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

  1. Step 1

    Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.

  2. Step 2

    Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.

  3. Step 3

    Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.

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