| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Salads |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Vegetable broth |
| 1 1/2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Salt OR |
| 1 |
ts |
Soy sauce |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
Watercress bunch; tough stems removed |
| 1 |
lg |
Carrot; shredded |
| 1 |
|
Apple, Red Delicious; cored and shredded |
| 1 |
|
Apple, Golden Delicious; cored and shredded |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Walnuts; chopped |
INSTRUCTIONS
DRESSING
SALAD
Dressing: In a small bowl, combine all dressing ingredients. Mix well.
Salad: Arrange watercress around the outside edge of a large platter.
Scater carrot next o the watercrss. In a amall bowl, toss shredded apples
with lemon juice. Spoon apples into the center of the platter. Scatter nuts
on top of the apples. Pour dressing over the salad and serve immediately.
Serves 4.
Per serving: 159 cal; 2 g prot; 10 g fat; 17 g carb; 300 mg sod; 2 g fiber
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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