| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 4 | servings | ||
INGREDIENTS
| === THE SALAD === | ||
| 1 | Head Butter or Boston lettuce | |
| 1 | bn | Watercress |
| === WATERCRESS DRESSING === | ||
| 2 | tb | White wine vinegar |
| 1 | tb | Water |
| 1/2 | ts | Salt |
| 2 | Green onions | |
| 1/2 | c | Olive oil |
| Reserved watercress leaves |
INSTRUCTIONS
SALAD: Cut core out of butter lettuce and discard. Separate leaves, rinse and pat dry. Remove leaves from stems of watercress. Discard stems. Rinse and dry leaves. Chop half of watercress leaves -- about 1/2 cup -- and set aside to use in Watercress Dressing. Combine remaining watercress and lettuce greens in large bowl. Cover greens with damp paper towel and refrigerate while you make Watercress Dressing. WATERCRESS DRESSING: Combine vinegar, water and salt in jar. Screw on lid and shake until salt dissolves. Trim roots from green onions. Chop onions and add along with olive oil and reserved watercress leaves to jar. Fasten lid again and shake well. Dressing will look cloudy after shaking, which means it is thoroughly mixed. ASSEMBLY: Pour half of Watercress Dressing over bowl of greens. Toss leaves gently, preferably with your hands, going repeatedly to bottom and sides of bowl to coat all leaves. Taste, salt to taste and toss again. Serve cold. Yields 4 servings. Each serving: 247 calories; 300 mg sodium; 0 cholesterol; 27 grams fat; 2 grams carbohydrates; 1 gram protein; 0.27 gram fiber Recipe Source: Los Angeles Times - 04-21-1999 From Marion Cunningham Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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