Watercress Salad with Blue Cheese and Praline

Watercress Salad with Blue Cheese and Praline Recipe
Photo: Oxmoor House

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 180
Caloriesfromfat 34 %
Fat 6.8 g
Satfat 1.1 g
Monofat 2.1 g
Polyfat 3.1 g
Protein 3.6 g
Carbohydrate 28 g
Fiber 1.4 g
Cholesterol 3 mg
Iron 0.7 mg
Sodium 280 mg
Calcium 58 mg

Ingredients

Dressing:
1 tablespoon water
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon extra-virgin olive oil
1/8 teaspoon black pepper
Dash of salt
Dash of dried tarragon
1 small garlic clove, minced
Praline:
1/4 cup sugar
2 tablespoons chopped walnuts
Cooking spray
Salad:
1 cup trimmed watercress
1 cup Boston lettuce leaves
1 tablespoon (1/4 ounce) crumbled blue cheese or feta cheese

Preparation

To prepare dressing, combine first 8 ingredients in a small bowl; stir well with a whisk.

To prepare praline, place sugar in a small skillet over medium heat, and cook until sugar dissolves, stirring as needed to dissolve sugar evenly. Stir in chopped walnuts, and cook over low heat 30 seconds or until golden. Remove from heat. Rapidly spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.

To prepare salad, combine watercress, lettuce, and blue cheese in a bowl; add dressing and praline, tossing well. Serve immediately.

Linda Eckhardt,

Cooking Light

July 1999
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