Watercress and pickled ginger salad
4 Cups
Ingredients
| Quantity | 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 |
| Freshly ground black pepper to taste | ||
| 6 | cups | Stemmed, washed and dried watercress |
| 4 | Scallions, chopped | |
| ⅓ | cup | Drained pickled ginger |
Directions
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;
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Mar 09, 1998