Watercress and pickled ginger salad

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;

Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Mar 09, 1998

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