Feta, pear, and watercress salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Tightly packed torn red leaf lettuce |
| ½ | cup | Tightly packed trimmed watercress |
| ½ | cup | Red pear, thinly sliced |
| 2 | tablespoons | Crumbled feta cheese |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Water |
| 1 | teaspoon | Walnut oil or vegetable oil |
| 1 | teaspoon | Dijon mustard |
| 1 | dash | Garlic powder |
| 1 | dash | Dried oregano |
Directions
Divide leaf lettuce, watercress, and pear between 2 salad plates, and sprinkle with cheese. Combine vinegar and next 5 ingredients in a bowl, and stir well. Drizzle evenly over salads. Yield: 2 servings.
Per serving: 73 Calories; 4g Fat (47% calories from fat); 2g Protein; 8g Carbohydrate; 6mg Cholesterol; 118mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 110 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.