Watercress and Red Onion Salad

By Pierre Franey

Published March 19, 1991

Total Time
10 minutes
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Ingredients

Yield:4 servings

  • 2 bunches watercress

  • 2 tablespoons red-wine vinegar

  • Salt and freshly ground pepper to taste

  • 4 tablespoons olive oil

  • ½ cup sliced red onion rings

  • ¼ cup finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 134 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 208 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

  1. Step 1

    Cut off and discard the tough stems of the watercress. Rinse and spin dry.

  2. Step 2

    Place the vinegar in a salad bowl and add salt and pepper. Beat with a wire whisk while adding the oil. Add the watercress, onion rings and parsley and toss well to blend. Serve.

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