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 Cooking Light

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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


  • 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


  1. 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.
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