ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef, Watercress, and Peach Salad with Lime Vinaigrette

Photo: Anna Williams
Prep time 25 mins
Yield Makes 4 to 6 servings

Ingredients

  • 2 bunches watercress, thick stems removed
  • 2 Kirby cucumbers, roughly chopped
  • 4 ripe peaches, cut into wedges
  • 1 1-pound piece roast beef, cubed
  • 1/4 cup fresh lime juice
  • 1 1/2 teaspoons sugar
  • Kosher salt and pepper
  • 1 small clove garlic, finely chopped
  • 2 teaspoons finely grated ginger
  • 1/2 cup extra-virgin olive oil
  • 2 large shallots, thinly sliced

Nutrition Information

  • calories 301
  • caloriesfromfat 46 %
  • fat 21 g
  • satfat 5 g
  • cholesterol 15 mg
  • sodium 205 mg
  • carbohydrate 22 g
  • fiber 3 g
  • sugars 16 g
  • protein 12 g

How to Make It

  1. In a large bowl, combine the watercress, cucumbers, peaches, and beef.

    Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved. Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.

    Tip: For cooked roast beef, look no further than the deli counter. Ask the server to forgo the slicer and cut a 1-pound slab by hand.