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

If you're lucky enough to have access to fresh farm eggs, they'll make for a stellar dish.

Recipe by Cooking Light April 2009


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Combine first 5 ingredients in a small bowl, stirring with a whisk.

  • Place watercress in a large bowl. Drizzle half of vinaigrette over watercress; toss gently to coat.

  • Divide watercress mixture evenly among 4 salad plates; top each serving with 4 egg quarters. Drizzle salads evenly with remaining vinaigrette; sprinkle evenly with salt and pepper.

Nutrition Facts

124 calories; fat 10.1g; saturated fat 2.3g; mono fat 5.6g; poly fat 1.2g; protein 7.6g; carbohydrates 1.4g; fiber 0.4g; cholesterol 212mg; iron 1.1mg; sodium 309mg; calcium 90mg.