Watercress and Endive Salad
- Total Time
- 15 minutes
- Rating
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Ingredients
- 1large bunch watercress
- 2heads Belgian endive
- 1tablespoon lemon juice
- 1tablespoon red-wine vinegar
- 2teaspoons Dijon-style mustard
- Salt and freshly ground pepper to taste
- 3tablespoons olive oil
Nutritional analysis per serving (4 servings)
101 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 182 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
Cut off the tough stems of the watercress and discard.
- Step 2
Cut off the end of the endive and cut the head into bite-size pieces.
- Step 3
Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
- Step 4
Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.
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