| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Cups |
INGREDIENTS
| 1 |
cl |
Garlic, crushed |
| 1/8 |
ts |
Kosher salt |
| 1 |
tb |
Liquid from a jar of pickled ginger |
| 1 |
tb |
Fresh lime juice or rice-wine vinegar |
| 1 |
tb |
Canola oil |
| 1 |
ts |
Honey |
|
|
Freshly ground black pepper to taste |
| 6 |
c |
Stemmed, washed and dried watercress |
| 4 |
|
Scallions, chopped |
| 1/3 |
c |
Drained pickled ginger |
INSTRUCTIONS
1. With the side of a chef's knife, mash garlic with salt. Place in a small
bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or
vinegar), oil, honey and pepper; whisk or shake until blended.
2. Place watercress, scallions and pickled ginger in a large bowl. Just
before serving, toss with dressing.
Per serving: 45 Cal, 1 G Pro, 4.0 G Fat, 3 G Carb, 90 MG Sod,0 MG Chol, 1.0
G Fiber
Reprinted from the Eating Well Magazine Website;
http:www.eatingwell.com/recipes/
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 09, 1998
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