Salad of fresh watercress with baby tomatoes and a sherry vi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| ¼ | cup | Sherry vinaigrette |
| 1 | tablespoon | Honey |
| ¼ | cup | Minced shallots |
| 1 | teaspoon | Dijon mustard |
| Salt | ||
| Freshly ground black pepper | ||
| ½ | pint | Red currant tomatoes; washed |
| ½ | pint | Yellow tear drop tomatoes; washed |
| ½ | cup | Julienne Vidalia onions |
| 4 | smalls | Bunches fresh watercress; cleaned |
Directions
In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard. Whisk well. Season with salt and pepper. Add the tomatoes and onions. Cover and marinate for 1 hour. Toss the vinaigrette/tomatoes with the watercress. Season with salt and pepper. Mound the salad in the center of each serving plate.
Yield: 4 appetizer servings
Converted by MC_Buster.
Per serving: 1067 Calories (kcal); 108g Total Fat; (88% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 124mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 21½ Fat; 1 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC32 Converted by MM_Buster v2.0n.