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Ingredients
3 large pears, peeled, cored and cut in julienne
1 medium jicama (about 1 pound), peeled and julienned
3 bunches watercress, washed and stems removed
2 tablespoons cider vinegar
4 tablespoons walnut oil
1 tablespoon snipped chives
Salt and freshly ground black pepper to taste
1 cup toasted walnuts, chopped
Nutritional analysis per serving (8 servings)
21 grams carbs; 235 calories; 3 grams monosaturated fat; 12 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 7 grams fiber; 481 milligrams sodium; 4 grams protein; 10 grams 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
In a large bowl, toss together the pears, jicama and half of the watercress. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper. Pour half of the vinaigrette over the pear mixture and toss to coat well.
- Step 2
Divide the remaining watercress among 8 salad plates. Place equal portions of the pear mixture over the watercress. Sprinkle each salad with some of the walnuts. Serve, passing remaining vinaigrette on the side.
Private Notes