Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Linda Eckhardt
Recipe by Cooking Light July 1999

Gallery

Credit: Oxmoor House

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

180 calories; calories from fat 34%; fat 6.8g; saturated fat 1.1g; mono fat 2.1g; poly fat 3.1g; protein 3.6g; carbohydrates 28g; fiber 1.4g; cholesterol 3mg; iron 0.7mg; sodium 280mg; calcium 58mg.
Advertisement