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Ingredients
1 bunch watercress
1 head Boston lettuce
1 red ripe tomato, cored and cut into eighths
2 tablespoons tarragon vinegar
1 clove garlic, finely minced
1 tablespoon Dijon-style mustard
6 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
3 grams carbs; 198 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 1 gram fiber; 301 milligrams sodium; 2 grams 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
Trim off the tough stems of the watercress. Core the Boston lettuce and separate leaves. Rinse greens and shake off any excess moisture. Put greens in a mixing bowl and add the tomato.
- Step 2
Blend vinegar, garlic and mustard in a small mixing bowl. Stir with a whisk, gradually adding the oil. Add salt and pepper. Pour over greens and tomato and toss.
Private Notes