| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | t | Fresh lemon juice |
| 1 | T | Olive oil |
| 1/2 | Watercress, coarse stems | |
| discarded and the | ||
| leaveswashed well | ||
| and spun dry about | ||
| 2 cups | ||
| 2 | c | Torn Boston lettuce, washed |
| well and | ||
| spun dry | ||
| 3 | Radishes, cut into julienne | |
| strips | ||
| 1/4 | c | Walnuts, toasted lightly and |
| chopped |
INSTRUCTIONS
In a large bowl whisk together the lemon juice, the oil, salt and pepper to taste until the dressing is emulsified, add the watercress, the lettuce, the radishes, and the walnuts, and toss the salad well. Serves 2. Gourmet November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 403
Calories From Fat: 297
Total Fat: 34.8g
Cholesterol: 0mg
Sodium: 717.2mg
Potassium: 1079.8mg
Carbohydrates: 17.9g
Fiber: 11.4g
Sugar: 3.3g
Protein: 14.8g