| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Import, New, Text | 4 | Servings | |
INGREDIENTS
| 4 | T | Vegetable oil |
| 1/4 | t | Cayenne pepper |
| 2 | T | Sugar |
| 1/2 | c | Walnut halves |
| 6 | T | Walnut oil |
| 3 | T | White wine vinegar |
| 3 | T | Chopped fresh cilantro |
| 1 | Red onion, peeled cut into | |
| Thick Wedges With Stem | ||
| End | ||
| Left Inta | ||
| 1 | Red bell pepper, seeded cut | |
| into Strips | ||
| 1 | Yellow bell pepper, seeded | |
| cut into Strips | ||
| 2 | Fresh watercress, trimmed | |
| and washed | ||
| Fresh cilantro, chopped |
INSTRUCTIONS
Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using slotted spoon, transfer walnuts to foil lined sheet and cool. Whisk walnut oil, vinegar and 3 tablespoons chopped cilantro in medium bowl until well blended. Season to taste with salt and pepper. Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing. Arrange on platter. Garnish with candied walnuts. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/6/96 show Recipe By : TOO HOT TAMALES SHOW #TH6305 Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 14:17:09 -0600 From: Pat Asher <asher@mcs.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 385
Total Fat: 44.1g
Cholesterol: 0mg
Sodium: 3.8mg
Potassium: 179.5mg
Carbohydrates: 11.5g
Fiber: 1.5g
Sugar: 6.7g
Protein: 2.7g