Watercress and Endive Salad
Published February 21, 1989
- Total Time
- 15 minutes
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Ingredients
1 large bunch watercress
2 heads Belgian endive
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
2 teaspoons Dijon-style mustard
Salt and freshly ground pepper to taste
3 tablespoons olive oil
Nutritional analysis per serving (4 servings)
2 grams carbs; 101 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 182 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off the tough stems of the watercress and discard.
- Step 2
Cut off the end of the endive and cut the head into bite-size pieces.
- Step 3
Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
- Step 4
Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.
Private Notes