Arugula and Watercress Salad
Published October 26, 1982
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 cups fresh arugula leaves, loosely packed
2 cups fresh watercress leaves, loosely packed
1 tablespoon imported mustard
1 tablespoon red wine vinegar
5 tablespoons corn, peanut or vegetable oil
½ teaspoon finely minced garlic
2 tablespoons finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
½ cup thinly sliced green onions
Nutritional analysis per serving (4 servings)
2 grams carbs; 170 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 18 grams fat; 1 gram fiber; 179 milligrams sodium; 1 gram protein; 1 gram sugar
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
The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
- Step 2
Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
- Step 3
Pour the dressing over the greens and toss.
Private Notes
Comments
Great dressing for the arugula/watercress combination. I mixed the green onions into the greens but otherwise followed the recipe.