Watercress Salad
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
Yield:4 servings
- 2bunches unblemished watercress
- 1tablespoon Dijon-style mustard
- 2tablespoons red-wine vinegar
- Salt to taste if desired
- Freshly ground pepper to taste
- 6tablespoons corn, peanut or vegetable oil
- 2tablespoons coarsely chopped red onion
- 1tablespoon finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
198 calories; 21 grams fat; 1 gram saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 206 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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- Step 1
Trim off and discard tough ends of watercress. Rinse watercress and drain well. Pat or spin dry.
- Step 2
Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk.
- Step 3
Add watercress and chopped onion. Sprinkle with parsley, toss and serve
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