Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet gold and red fruits contrast with peppery green watercress in this refreshing side salad.

Recipe by Cooking Light July 2001

Gallery

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vinaigrette, place first 5 ingredients in a blender, and process until blended. Add oil and poppy seeds, and process until blended.

    Advertisement
  • To prepare salad, place 1 cup watercress on each of 6 plates. Top each serving with 2/3 cup apricot slices and 1/2 cup cherries. Drizzle 2 tablespoons vinaigrette over each salad.

Nutrition Facts

184 calories; calories from fat 30%; fat 6.2g; saturated fat 1.1g; mono fat 1.7g; poly fat 2.9g; protein 3g; carbohydrates 32.4g; fiber 4.2g; iron 0.9mg; sodium 406mg; calcium 85mg.
Advertisement