Watercress-Bibb Salad with Apples and Blue Cheese

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.

Yield: 6 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 35%
  • Fat: 2.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.2g
  • Carbohydrate: 9.2g
  • Fiber: 1.7g
  • Cholesterol: 3mg
  • Iron: 0.4mg
  • Sodium: 210mg
  • Calcium: 52mg

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

Preparation

  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.
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Watercress-Bibb Salad with Apples and Blue Cheese Recipe at a Glance
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