Yield: 4 Cups
| Measure | Ingredient |
|---|---|
| 1 clove | Garlic, crushed |
| ⅛ teaspoon | Kosher salt |
| 1 tablespoon | Liquid from a jar of pickled ginger |
| 1 tablespoon | Fresh lime juice or rice-wine vinegar |
| 1 tablespoon | Canola oil |
| 1 teaspoon | Honey |
| \N \N | Freshly ground black pepper to taste |
| 6 cups | Stemmed, washed and dried watercress |
| 4 \N | Scallions, chopped |
| ⅓ cup | Drained pickled ginger |
1. With the side of a chef’s knife, mash garlic with salt. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
2. Place watercress, scallions and pickled ginger in a large bowl.
Just before serving, toss with dressing.
Per serving: 45 Cal, 1 G Pro, 4.0 G Fat, 3 G Carb, 90 MG Sod,0 MG Chol, 1.0 G Fiber
Reprinted from the Eating Well Magazine Website;