Yield: 4 Cups
|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|
|Freshly ground black pepper to taste|
|6 cups||Stemmed, washed and dried watercress|
|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;
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Mar 09, 1998