| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Extra-virgin olive oil |
| 2 | Cloves, large garlic | |
| minced | ||
| 1 | t | Fresh minced rosemary |
| 1 | t | Fresh minced tarragon |
| 1 | t | Fresh minced thyme |
| 2 | t | Fresh minced basil |
| if using dried spices | ||
| cut | ||
| amounts in half | ||
| 1 | T | Dijon style mustard |
| 1 | Bunch watercress, rinsed | |
| stemmed about 2 cups | ||
| 2 | c | Fresh button mushrooms, very |
| thinly sliced | ||
| 1 | Head endive, separated | |
| 1 | T | Caribe, N.M. red chile |
| 2 1/2 | T | Fresh lime juice |
INSTRUCTIONS
Combine oil, garlic, herbs and mustard and let stand at least 30 minutes (or longer) at room temperature while you prepare the salad ingredients. Arrange watercress, endive & mushrooms in a wooden or glass bowl; refrigerate until cold. To serve, sprinkle with caribe, then add dressing and lace with lime juice. Toss and serve. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 14.7mg
Sodium: 486.4mg
Potassium: 308mg
Carbohydrates: 16.1g
Fiber: 2.4g
Sugar: 2.4g
Protein: 6g