Watercress Salad

By Pierre Franey

Published June 23, 1987

Total Time
10 minutes
Rating
4(6)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

  • 2 bunches unblemished watercress

  • 1 tablespoon Dijon-style mustard

  • 2 tablespoons red-wine vinegar

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • 6 tablespoons corn, peanut or vegetable oil

  • 2 tablespoons coarsely chopped red onion

  • 1 tablespoon finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 198 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 21 grams fat; 1 gram fiber; 206 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

  1. Step 1

    Trim off and discard tough ends of watercress. Rinse watercress and drain well. Pat or spin dry.

  2. Step 2

    Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk.

  3. Step 3

    Add watercress and chopped onion. Sprinkle with parsley, toss and serve

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4 out of 5
6 user ratings
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