3 bunches watercress, tough stems removed (6 oz. each before trimming)
4 ounces goat cheese, crumbled
1 red bell pepper, cored, stemmed and seeded
2/3 cup buttermilk
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh parsley
1 clove garlic, chopped
Salt and pepper
How to Make It
Toss watercress with goat cheese in a large salad bowl. Cut bell pepper lengthwise into thin strips and set aside.
In a small bowl, whisk buttermilk with mayonnaise until smooth. Stir in parsley and garlic. Season dressing with salt and pepper.
Pour 1/4 cup of dressing over watercress, toss well and arrange on individual salad plates. Garnish with red pepper strips. Serve remaining dressing on the side. Or serve salad in a large bowl with dressing on the side.
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