| 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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