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Watercress Salad

Photo: Ralph Anderson
Yield 6 servings


  • 3/4 cup pecan halves
  • 2 garlic cloves
  • 1/3 cup sour cream
  • 1/4 cup lemon juice
  • 3 tablespoons sugar
  • 1 1/4 cups safflower oil
  • 2 fresh watercress bunches
  • 3/4 cup (3 ounces) shredded Monterey Jack or Swiss cheese
  • 3/4 cup fresh blueberries
  • Garnishes: lemon slices, rind strips

How to Make It

  1. Bake pecans in a shallow pan at 350°, stirring occasionally, 10 to 15 minutes or until toasted.

  2. Process garlic in a blender until chopped; add sour cream, lemon juice, and sugar, and process until blended. With blender running, add oil in a slow, steady stream.

  3. Arrange watercress, pecans, cheese, and blueberries on 6 individual salad plates. Serve with dressing, and garnish, if desired.