Watercress Salad with Blue Cheese and Praline

Photo: Oxmoor House

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 34%
  • Fat: 6.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 3.1g
  • Protein: 3.6g
  • Carbohydrate: 28g
  • Fiber: 1.4g
  • Cholesterol: 3mg
  • Iron: 0.7mg
  • Sodium: 280mg
  • Calcium: 58mg

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

  1. To prepare dressing, combine first 8 ingredients in a small bowl; stir well with a whisk.
  2. 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.
  3. To prepare salad, combine watercress, lettuce, and blue cheese in a bowl; add dressing and praline, tossing well. Serve immediately.
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