| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 3 | T | Red wine vinegar |
| 1/3 | c | Extravirgin olive oil |
| 3 | Sprigs fresh basil, leaves | |
| only finely chopped | ||
| 2 | Sprigs fresh cilantro | |
| leaves only finely | ||
| chopped | ||
| 1 | Clove garlic, minced | |
| 3 | Watercress, thoroughly | |
| washed and dried tough | ||
| stems removed | ||
| 2 | Ripe tomatoes, cut into | |
| 3/4inch cubes | ||
| 1 | White onion, thinly sliced | |
| and separated into rings |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6211 In a small glass bowl, combine the salt, pepper, and vinegar and stir until the salt is dissolved. Whisking constantly, drizzle in the olive oil and continue whisking until the dressing is emulsified. Still whisking, add the basil, cilantro, and garlic. Cover with plastic wrap and allow to sit at room temperature for 1 hour so that the flavors can marry. In a large serving bowl, combine the watercress, tomatoes, and onion rings and toss gently to mix. Drizzle on the dressing and toss again just until the ingredients are evenly coated. Yield: 6 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 225
Calories From Fat: 32
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 2373.8mg
Potassium: 2277mg
Carbohydrates: 41.5g
Fiber: 25.3g
Sugar: 9.5g
Protein: 19.8g