Watercress-Bibb Salad with Apples and Blue Cheese

Watercress-Bibb Salad with Apples and Blue Cheese Recipe
Photo: Karry Hosford
Tangy vinaigrette goes beautifully with tart apples, peppery watercress, and pungent blue cheese. The dressing can be prepared up to three days ahead; refrigerate it in a jar, and shake well before tossing with the salad. A garnish of chopped toasted pecans adds texture and flavor.


6 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 35 %
Fat 2.4 g
Satfat 1 g
Monofat 0.2 g
Polyfat 0.6 g
Protein 2.2 g
Carbohydrate 9.2 g
Fiber 1.7 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 210 mg
Calcium 52 mg


1 tablespoon finely chopped shallots
3 tablespoons apple juice
1 tablespoon cider vinegar
1 teaspoon vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
7 cups torn Bibb lettuce
2 1/2 cups trimmed watercress
2 cups thinly sliced Granny Smith apple (about 1/2 pound)
1/4 cup (1 ounce) crumbled blue cheese


To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously. Refrigerate at least 2 hours.

To prepare salad, combine lettuce and remaining ingredients in a bowl. Add dressing; toss well.

September 2002
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