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Watercress-Bibb Salad with Apples and Blue Cheese

Photo: Karry Hosford
Yield 6 servings (serving size: about 1 1/2 cups)
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.

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

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

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