Spinach and watercress salad with lime vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Spinach; stems removed, |
| ; washed and dried | ||
| 2 | bunches | Watercress; trimmed and washed |
| 1 | small | Red onion; julienned |
| ½ | cup | Olive oil |
| 2 | tablespoons | Freshly-squeezed lime juice |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly-ground black pepper |
Directions
Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6357 broadcast 12-09 1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-11-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.