Boston Lettuce and Watercress Salad
Published January 12, 1993
- Total Time
- 10 minutes
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Ingredients
1 head Boston lettuce
1 bunch watercress
2 tablespoons red-wine vinegar
1 teaspoon finely chopped garlic
¼ cup finely chopped red onions
1 tablespoon Dijon-style mustard
4 tablespoons olive or vegetable oil
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
3 grams carbs; 141 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 1 gram fiber; 237 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
Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture.
- Step 2
Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper.
- Step 3
Add the greens and toss well with the dressing.
Private Notes