Watercress-and-Sprout Salad
Pair this salad with grilled tuna for interesting textures, colors, and flavors.
Yield: 4 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 39
- Calories from fat: 55%
- Fat: 2.4g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 1g
- Protein: 2.3g
- Carbohydrate: 3.3g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 258mg
- Calcium: 68mg
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sesame oil
- 4 cups trimmed watercress
- 1 cup bean sprouts
- 1 tablespoon sesame seeds, toasted
Preparation
- Combine soy sauce, vinegar, water, and oil in a medium bowl, and stir well with a whisk. Add watercress, sprouts, and sesame seeds; toss gently to coat. Serve immediately.
Watercress-and-Sprout Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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