Watercress and Red Onion Salad

By Pierre Franey

Total Time
10 minutes
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Ingredients

Yield:4 servings
  • 2bunches watercress
  • 2tablespoons red-wine vinegar
  • Salt and freshly ground pepper to taste
  • 4tablespoons olive oil
  • ½cup sliced red onion rings
  • ¼cup finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

134 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 208 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

    Cut off and discard the tough stems of the watercress. Rinse and spin dry.

  2. Step 2

    Place the vinegar in a salad bowl and add salt and pepper. Beat with a wire whisk while adding the oil. Add the watercress, onion rings and parsley and toss well to blend. Serve.

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