Watercress Salad

Southern Living
Watercress SaladRecipe
Photo: Ralph Anderson
6 servings


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3/4 cup pecan halves
2 garlic cloves
1/3 cup sour cream
1/4 cup lemon juice
3 tablespoons sugar
1 1/4 cups safflower oil
2 fresh watercress bunches
3/4 cup (3 ounces) shredded Monterey Jack or Swiss cheese
3/4 cup fresh blueberries
Garnishes: lemon slices, rind strips


Bake pecans in a shallow pan at 350°, stirring occasionally, 10 to 15 minutes or until toasted.

Process garlic in a blender until chopped; add sour cream, lemon juice, and sugar, and process until blended. With blender running, add oil in a slow, steady stream.

Arrange watercress, pecans, cheese, and blueberries on 6 individual salad plates. Serve with dressing, and garnish, if desired.

Created date

October 2003