Watercress Salad
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2bunches firm, unblemished watercress
- 1tablespoon Dijon mustard
- 2tablespoons red wine vinegar
- Salt and freshly ground pepper to taste
- 4tablespoons vegetable or corn oil
- 1hard cooked egg, peeled and chopped
- 2tablespoons chopped onion
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
150 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 8 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Trim off the tough ends of the watercress and discard. Rinse the leaves and tender stems. Drain well.
- Step 2
Put mustard, vinegar, salt and pepper in a salad bowl. Blend with a wire whisk. Add oil, beating with whisk. Add watercress, chopped egg and onion, toss and serve.
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Cooking Notes
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DEH
easy and good. The egg added a lot. Don't omit it.
Seattle cook
Easy and delicious. Will definitely add this to my salad-making repertoire!
Gaby
Tasty and gets the bitterness out of the watercress.
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