Watercress And Pickled Ginger Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Cups | ||
INGREDIENTS
| 1 | Garlic, crushed | |
| 1/8 | t | Kosher salt |
| 1 | T | Liquid from a jar of pickled |
| ginger | ||
| 1 | T | Fresh lime juice or |
| rice-wine vinegar | ||
| 1 | T | Canola oil |
| 1 | t | Honey |
| Freshly ground black pepper | ||
| to taste | ||
| 6 | c | Stemmed, washed and dried |
| watercress | ||
| 4 | Scallions, chopped | |
| 1/3 | c | Drained pickled ginger |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 69.4mg
Potassium: 75.3mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 1.7g
Protein: <1g