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

Prepare and refrigerate the dressing up to one hour before serving. The dressing also works as a delicious dip for grilled shrimp or cut-up vegetables.

Cynthia Nims
Recipe by Cooking Light May 2006

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

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  • To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.

Nutrition Facts

273 calories; calories from fat 39%; fat 11.8g; saturated fat 3.6g; mono fat 4.3g; poly fat 2.5g; protein 25.7g; carbohydrates 16.3g; fiber 3.8g; cholesterol 158mg; iron 3.2mg; sodium 637mg; calcium 196mg.
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