Watercress Salad With Soy-Sesame Dressing
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch watercress
- 1head endive
- ½of an orange, peeled
- 1clove garlic, crushed
- 1teaspoon dark soy sauce
- 1tablespoon red wine vinegar (or more to taste)
- 1tablespoon dark sesame oil
- ¼cup extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
For the Dressing
Nutritional analysis per serving (4 servings)
165 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 180 milligrams sodium
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
Trim the stalks from the watercress. Wash and spin dry the leaves. Rinse the endive and slice it lengthwise into thin slivers. Place the endive in a salad bowl with the watercress.
- Step 2
Remove the pith from the orange segments and cut them into small pieces.
- Step 3
In a small bowl, combine the garlic with the soy sauce, the vinegar and the sesame and olive oils. Crush the garlic into the dressing with a fork, and then remove it. Season the dressing to taste with salt and pepper.
- Step 4
Toss the salad in the dressing and serve.
Private Notes
Comments
Better with rice vinegar instead of red wine vinegar.
Is the half orange for piece of mind, or should it be added at some point?
Is the half orange for piece of mind, or should it be added at some point?
Better with rice vinegar instead of red wine vinegar.